Kim Dae-seok's Chives Steamed with Potato Starch

• chives one bunch (180g)
• eggs 2
• stir-fried soybean flour 3 tablespoons
• potato starch 2 tablespoons
• green onions 5 stalks
• green chili peppers 1
• red chili peppers 1/2
• soy sauce 3 tablespoons
• water 2 tablespoons
• minced garlic 1/2 tablespoon
• red pepper powder 1/4 tablespoon
• sugar 1/2 tablespoon
• sesame oil 1/2 tablespoon
• toasted sesame seeds 1/2 tablespoon

Recipe 🍳

Cooking tips 💡

• If chives are too dry when steaming, the starch won’t coat evenly—after washing, do not completely dry them; keep them slightly damp before coating with starch.
• Over-steaming makes chives tough and clumpy, so steam only for exactly 40 seconds and immediately cool by spreading them out to maintain a crisp texture.
• Stir-fried soybean flour may clump if mixed with warm chives, so always wait until the chives are completely cooled before combining.

Recommended for 🙋

• ⭐Those who want to enjoy chives in a fresh, sophisticated Korean side dish.
• ⭐People looking for a chive dish with a nutty soybean flour flavor and chewy texture.
• ⭐Anyone seeking a light summer side dish.