Kim Dae-seok's Garlic Chives Steamed
Blanching the garlic chives in soju and sea salt removes their sharpness, then coating them with raw soybean flour and glutinous rice flour before steaming creates a chewy, clean-tasting dish.
Ingredients needed 3 servings
Recipe
Cooking tips
- Always trim the tough ends (the swollen tips) of the garlic chives when preparing them—this ensures a neat, clean appearance.
- Blanching briefly with soju and sea salt eliminates the characteristic pungent and sharp flavors while preserving the chives' natural sweetness.
- When coating the chives with flour, a slight amount of moisture helps the flours adhere evenly and prevents them from sliding off.
- Season the chives while they're still lukewarm—not fully cooled—so the seasoning penetrates deeply and evenly.
Recommended for
- Those who want to enjoy garlic chives without their sharp taste, but with a sweet and nutty flavor.
- People looking for a smooth, chewy seasonal vegetable side dish that stimulates the appetite.
- Fans of rustic, healthy flavors using raw soybean flour.
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