Ttukdak Hyung's Chive Jang
A versatile cheat-key sauce made by mixing finely chopped fresh chives and minced onion with soy sauce, fish sauce, and perilla oil, which maximizes savory flavor when served with rice or meat.
Ingredients needed 4 servings
Recipe
Cooking tips
- Tuna extract has a strong, distinct processed smoky flavor and aroma that can overpower the clear and refreshing savory taste of chive jang, so it should not be used instead of fish sauce.
- While sesame oil can be used, chives have the best flavor and nutritional synergy with perilla oil, so using perilla oil is highly recommended.
- If you finely chop the chives or knead them too much, they can develop a raw taste and the moisture may separate. It's best to chop them into 1cm pieces and mix them lightly.
Recommended for
- Those who want to make a bibimbap sauce with supreme savory flavor in 10 minutes without using heat on a lazy day.
- Those who want a fragrant and clean sauce that will cut through the richness of grilled pork belly or beef.
- Those looking for a 'rice thief' sauce that can quickly finish a bowl of rice with just basic seasonings and chives.
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