Kim Dae-seok's Chives with Raw Soybean Flour Steamed

Name: Kim Dae-seok's Chives with Raw Soybean Flour Steamed
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: chives 1 handful (200g); raw soybean flour 1 cup (80g); peanut flour 2 tablespoons; salt 3 pinches; sesame oil 1 tablespoon

A healthy side dish that highlights the ultimate richness of savory flavor by steaming fresh chives coated in raw soybean flour and finishing with coarsely ground peanut flour.

10 min Difficulty Easy side dish

Main ingredients

chivesraw soybean flourpeanut flour

Ingredients needed 2 servings

chives 1 handful (200g)

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chives raw soybean flour peanut flour

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raw soybean flour 1 cup (80g)

peanut flour 2 tablespoons

salt 3 pinches

sesame oil 1 tablespoon

Recipe

Wash the chives thoroughly, then cut them into 5cm lengths while keeping a slight moisture on the surface so the raw soybean flour adheres well.
Place the chives in a wide bowl and pour in 1 cup of raw soybean flour. Gently toss up and down to evenly coat without clumping.
Once steam begins rising in the steamer, place the steaming tray on top and lay a cloth over it.
Spread the floured chives evenly on the cloth, avoiding clumps, and sprinkle any remaining flour evenly on top.
Gently fold the edges of the cloth upward and close the steamer lid. Steam over medium-high heat for exactly 4 minutes until tender.
After 4 minutes, turn off the heat and carefully remove the chives, spreading them out on a wide tray to cool for about 1 minute.
Loosen any clumps with chopsticks, breaking them apart until the chives are fluffy and separated.
Sprinkle 2 tablespoons of coarsely ground peanut flour and 3 pinches of salt over the cooled chives, mixing gently to season.
Finally, drizzle 1 tablespoon of sesame oil around the mixture and lightly toss to evenly distribute the rich, nutty flavor. Serve in a bowl.

Cut moist chives into 5cm pieces and toss with raw soybean flour until evenly coated.
Place on a cloth-lined steamer tray, spread out evenly, and steam over medium-high heat for 4 minutes.
Transfer to a tray, let cool for 1 minute, then mix gently with peanut flour, salt, and sesame oil to finish.

Cooking tips

The chives should retain a light moisture on the surface so the raw soybean flour sticks evenly and doesn’t slide off during steaming.
Adding salt before steaming causes moisture loss from the chives, making them tough—always season after steaming.
Spreading the steamed chives out on a tray and letting them cool for about 1 minute helps prevent the flour from clumping and ensures a clean, fluffy texture.

Recommended for

Those who prefer mild, rich, and clean-tasting Buddhist temple-style healthy side dishes.
People looking to replenish vitamins and plant-based protein during off-season when appetite is low.
Those eager to experience the intensified savory harmony of peanut flour and soybean flour.