Finding garlic chives at my local farmer's market instantly reminded me of the chive salad (buchu muchim, I believe) I had at Korean barbecue a few weeks back. My rendition is much different than that I had experienced at the restaurant, but this recipe is still tasty and most importantly, quick to make.
Nutrition Fast Facts:
Chives: detoxifying sulphur and quercetin, an anti-inflammatory flavonoid
Garlic: contains antibacterial and antifungal sulfurous compounds, stimulates nitric oxide production in the blood vessels, which helps lower blood pressure
Sesame seeds: good source of vitamin E and calcium
Ingredients:
- 2 cups garlic chives, chopped
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 5 drops La Yu chili oil
- I'm a whimp when it comes to spicy, so those who prefer more kick, add a few more drops
Just combine all of the ingredients and you have a flavorful salad in minutes. I recommend letting it sit in the refrigerator for a few hours to marinate the chives.
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