Main ingredients 🥩
chivesoniongreen chili peppersgarlicsoy saucechicken stocksesame oiltoasted sesame seedsred pepper flakes
Solo Cooking God's Chives and Onion Salad
A super simple side dish that makes a great rice companion, made by mixing finely chopped chives and onions with a savory soy sauce marinade—no cooking required.
🙋 Recommended for
- ⭐ People who want to quickly make a side dish without using heat on busy mornings
- ⭐ Those seeking a satisfying rice companion to stir into plain white rice when lacking appetite
- ⭐ Individuals looking to use up leftover chives and create a cost-effective side dish
Ingredients needed 🛒2 servings
- chives about 150g
- onion 1/2 medium
- green chili peppers 2
- minced garlic 1 spoon
- soy sauce 6 spoons
- sugar 2 spoons
- chicken stock 1/2 spoon
- sesame oil 2 spoons
- toasted sesame seeds 2 spoons
- red pepper flakes 1 spoon
Recipe 🍳
- Wash the chives, onion, and green chili peppers thoroughly under running water, then remove all excess moisture completely.
- Cut the chives into small pieces about 0.5cm in size, and finely dice the onion and green chili peppers as well.
- Transfer the prepared chives, onion, and green chili peppers into a sealed container or side dish jar.
- Add the minced garlic (1 spoon), soy sauce (6 spoons), sugar (2 spoons), chicken stock (1/2 spoon), sesame oil (2 spoons), toasted sesame seeds (2 spoons), and red pepper flakes (1 spoon) according to measurements.
- Mix the vegetables and seasonings thoroughly until the sugar and chicken stock are fully dissolved, then refrigerate for a short time to let it mature.
- Finely chop the chives, onion, and green chili peppers and place them in a side dish container.
- Add all the seasonings—soy sauce, sugar, chicken stock, sesame oil, and others—in their measured amounts.
- Mix well until the flavors are evenly distributed, then serve with rice.
Cooking tips 💡
- Remove as much moisture as possible from the chives before cooking to prevent the seasoning from becoming too weak and to extend shelf life.
- The half spoon of chicken stock is the secret to enhancing umami flavor—highly recommended to include.
- Letting it rest in the refrigerator for about half a day allows the vegetables and seasoning to blend, resulting in deeper flavor.
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