Korean chive sangchae

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

The Korean chive has a garlic nuance in both taste and aroma, and the leaves have a soft, grasslike texture. This dish is the perfect accompaniment for any grilled meat, and is a tasty alternative to the classic shredded spring onion salad.


  • 180 g/7 oz fresh Korean or Chinese chives
  • 1 green chilli


  1. Clean the chives, then trim off the bulbs and discard. Slice roughly into 4cm/1½in lengths. Combine with the chilli in a bowl.
  2. To make the seasoning, mix the soy sauce, garlic, chilli powder, sesame oil and sugar together, and then add it to the bowl with the chives and chilli. Mix until well coated, then chill.
  3. Garnish with sesame seeds and serve.