How can you make delicious pickled wild chives and wild chive seasoning sauce that revive your appetite?

As the weather warms up, various spring greens make the dining table even more colorful.

Choose wild chives with thick roots and a strong aroma, but avoid overly large bulbs because they lack flavor; select moderately sized ones instead. The stems should not be dry.

1. Peel the outer skin from the roots, shake off the soil thoroughly, and wash them clean.

2. Add the specified amount of seasoning (1.5 spoons of red pepper powder, 1 spoon of plum extract, 1.5 spoons of soy sauce, 0.3 spoons of sugar), mix well, and then add vinegar to make it tangy.

3. Gently toss the prepared wild chives in the seasoning sauce, then finish by drizzling with sesame oil and sprinkling with whole sesame seeds.

How to make pickled wild chives

1. Peel the outer skin from the roots, shake off the soil thoroughly, and wash them clean.

2. Cut the wild chives into pieces about two finger joints long and make the seasoning sauce. (Using a paper cup as the measure: 1 cup sugar, 1 cup vinegar, 2 cups dark soy sauce, and 2 cups water; add the sugar and stir well until dissolved.)

3. Depending on preference, stir-fry beef in a frying pan without oil and let it cool.

4. Add the wild chives to the seasoning sauce, and then add the cooled stir-fried beef.

5. Let it marinate in the refrigerator for about a day.

How to make wild chive soybean paste stew

1. Pour an appropriate amount of water into a pot and dissolve an appropriate amount of soybean paste. (Anchovies and kelp can be added according to preference.)

2. When the water boils, add the potatoes, squash, onions, green onions, and tofu in that order, from the thickest ingredients onward, adjusting to taste.

3. Finally, add the sliced wild chives and boil once more to enhance the aroma.

[FamTimes = Reporter Kim Ji-yeon]