Dallae with a spicy aftertaste – Korean wild chive

What is Dallae?

Dallae is a representative spring Namul.
It was not cultivated crops, but fields or wild Dallaes were dug up and eaten, but recently they are cultivated for sale.

The biggest characteristic of Dallae is that the aftertaste is spicy.
The spicy taste of Dallae is slightly different from the usual spicy taste.
It’s not very spicy, but it causes a slight pain in the tongue.

This pain is responsible for waking up the body that has been sagging all winter.
In addition, Dallae contains allicin which is good for rejuvenation.
In other words, Dallae is Namul which is too good to eat in spring.

Dallae is eaten with seasoning without adding heat and is also used in soups and stews.
Soy sauce is used to make Dallae sauce and eat it.
It is used in cooking in various ways.

Dallae Muchim

Dallae - Korean wild chive

Dallae bought at the traditional market

Dallae - Korean wild chive

It is quite cumbersome to clean up Dallae.
There are a lot of things that need to be washed and stripped.

Dallae - Korean wild chive

The trimmed Dallae is seasoned with the seasoning used in Korean food.

Dallae - Korean wild chive

Completed Dallae Muchim

Dallae - Korean wild chive

Dallae Muchim goes well with grilled meat.


It reminds me of Dallae’s spicy taste, so I buy it in spring and eat it.
It is better to eat with only seasoning than to eat with heat, so I can feel the original scent and taste of Dallae.

Foreigners may not be able to easily adapt to the taste and smell of Dallae.
However, it is difficult to find a restaurant that sells Dallae dishes separately, so foreign tourists visiting Korea will not have to worry.

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