Making Dallaejang: I followed the ChatGPT recipe and there was a twist.

and… Making Dallaejang, I tried doing it a little differently this time.

Ask ChatGPT for the golden recipe for Dallaejang.

I tried making it exactly as it is.

To be honest, I was skeptical about whether AI would understand Korean food, but the results exceeded my expectations :)

Every spring, preparing wild chives is a hassle, and once prepared,

You were worried because water formed quickly, right?

I tried it myself, and if you just follow 'this order'

It didn't produce any water, and the flavor came out well.

If you just follow the points I'm telling you today

I guarantee it will be a real rice thief.

▸ Recipe Information

Cooking time under 10 minutes · Difficulty: Super easy · Servings: 2–3 · Storage: Refrigerated for 3 days

2-1. Preparing Wild Chives and Removing Soil ⭐ The Starting Point of Flavor

How to prepare wild chives—this is where the flavor diverges.

First, the bark near the root Please make sure to remove it. I also used to just lightly peel off the outer layer and rinse it with water to finish.

However, no matter how well I seasoned it, the aftertaste was bitter. It turned out that sometimes the soil stuck inside the roots cannot be washed off with water.

After that Remove all the bark from the roots before use.I am doing it.

Rinse the peeled wild chives by shaking them 2 to 3 times in cold water.

[Check] If the smell changes from an earthy scent to something similar to green onions, it's a sign that it has been washed well. 🙂

2-2. Removing Water ⭐ Key Point

This is where the success or failure of making wild chive sauce is decided. Drain the washed wild chives in a sieve or gently press them with a kitchen towel to remove excess water. completely You have to get rid of it.

[Tip] I also made a mess in the past by just roughly shaking it out, only to have the soy sauce turn into a river. If any liquid remains, the seasoning gets diluted, and both the aroma and flavor are completely lost.

For reference, Chef Baek Jong-won's '8321 ratio' is also famous, and today's recipe is Add plum syrup and 1 tablespoon of waterSo, it is a version that takes the depth of sweetness and umami to the next level.

2-3. Slicing evenly

Cut the wild chives into short pieces of about 1 cm, and finely chop the Cheongyang peppers and red peppers.

[Check] If it's too long, it clumps together when mixing with rice. Cutting it into short pieces makes it look prettier and is easier to eat.

2-4. Mixing the sauce

First, put the chopped wild chives in a bowl, then pour 4 tablespoons of soy sauce, 1 tablespoon of red pepper powder, 1 teaspoon of minced garlic, 1 tablespoon of plum extract, and 1 tablespoon of water over them.

[Tip] The proper way is to mix the seasoning sauce separately and then add the wild chives, but honestly, I was in a hurry today, so I just poured the seasoning directly over the wild chives.

What are the results? It tastes exactly the same haha There is a saying that red pepper powder needs to soak in soy sauce for the flavor to fully develop, but it will soak sufficiently while mixing in the next step anyway. On busy days, it is perfectly fine to put the wild chives followed by the seasoning into a single bowl and mix immediately.

2-5. Lightly season

If you have added the seasoning Please mix it gently, flipping it upside down.

[Check] This step determines the flavor. If you mix it vigorously from the start, the vegetables wilt too quickly and develop a raw, grassy taste. It is sufficient to stir lightly about 10 to 15 times, just enough to coat the surface with the seasoning. Absolutely do not knead it tightly with your hands!

2-6. Finish with sesame oil and sesame seeds.

1 tablespoon of sesame oil, 1 tablespoon of sesame seeds is At the very end Insert to complete.

[Tip] If you add sesame oil from the beginning, the aroma of the oil rises before the scent of wild chives. This is where the details of the flavor differ.

2-7. The Aesthetics of 5 Minutes (Aging)

Don't eat it right away after it's finished. 5 minutes Please leave it.

[Check] After 5 minutes, delicious juice comes out of the wild chives and blends with the seasoning, and this is the optimal timing to mix it with rice.

3. Finishing Touches & Taste Review

I mixed this wild chive sauce into the bean sprout rice and took a bite... and it was seriously amazing! When the crunchiness of the bean sprouts met the pungent aroma of the wild chives, it felt like the whole of spring had entered my mouth.

Perhaps because the root skin was thoroughly peeled, there is absolutely no bitterness, and the soy sauce is not too salty but just right, making it delicious enough to easily finish two bowls of rice.

And make sure to try this. If you pan-fry tofu until golden brown in perilla oil and top it with wild chive sauce, it is delicious. It's on a whole different level.

With the nutty aroma of perilla oil and the spicy wild chive sauce topping the crispy tofu, this alone makes for a great snack to accompany drinks, even without rice. If the bean sprout rice is the main dish, this tofu is the MVP supporting actor.

💡 Failure Prevention & Pro Tips Summary

❄️ Refrigerator List (Alternative list when out of refrigerator)

Dark soy sauce → Brewed soy sauce is acceptable (Soup soy sauce is too salty!) Plum extract → Replace with 1 teaspoon of sugar or 1/2 tablespoon of oligosaccharide 1 tablespoon of water → Replace with kelp broth if you want to add more umami flavor

🛡️ Failure Prevention 3 (Avoid this at all costs!)

① Neglecting root soil: If you only wash the outside, the aftertaste is bitter. Please peel off all the skin from the roots.

② Excessive handling: If you mix it tightly with your hands, it will smell raw, so please use chopsticks.

③ Sesame oil first: If the oil coating forms first, the seasoning won't penetrate deep inside the wild chives.

🙋‍♀️ Making Dallaejang: Frequently Asked Questions (FAQ)

Q. How should I store wild chive paste? It is fine for up to 3 days if stored in an airtight container in the refrigerator. However, the flavor is best when consumed on the same day, and since a little liquid may form after a day, please stir it once before eating.

Q. Can I add onions to the wild chive sauce? Adding finely chopped onions enhances the sweetness and softens the saltiness. However, since onions release moisture, I recommend adding only a small amount.

Q. What type of rice pairs well with wild chive sauce? Vegetable rice dishes like soybean sprout rice, barley rice, gondre rice, and hijiki rice are the best. It’s amazing to top warm white rice with a fried egg and mix it with wild garlic sauce, and it’s fantastic wrapped in roasted seaweed. It’s also perfect as a snack to go with drinks when served over tofu grilled in perilla oil.

I was surprised myself by how unexpectedly solid the ChatGPT wild chive sauce recipe is. Business owners, try this golden ratio to really revive your appetite before spring is over!

I found that you don't need any other side dishes when eating it with bean sprout rice.

If this recipe was helpful save!

For those around you wondering what to cook for the spring season shareYou can do it for me.

What ingredients do you always add when making wild chive sauce? Please let me know in the comments!

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