Introduction

Dallae-jang (달래장) is a Korean seasoning soy sauce packed with chopped dallae – small wild chives that pop up in early spring. In Korea it is one of the first signs that winter is over: a spoonful over hot rice, tofu or a bowl of bibimbap brings a sharp, garlicky freshness that people wait for all year. Think of it as a seasonal cousin of our yangnyeom ganjang (seasoned soy sauce), with wild chives doing most of the talking.

Dallae-jang at a Glance

What it is

• A Korean seasoning soy sauce made with fresh wild chives (dallae)

Main ingredients

• Dallae, soy sauce, gochugaru, sesame oil, toasted sesame seeds, a little sugar or syrup

Taste

• Salty, nutty and lightly spicy with a sharp, fresh onion-garlic bite

Main uses

• Bibimbap, kongnamul-bap, rice wrapped in gim, tofu, pancakes

What is Dallae-jang Made Of?

Dallae (Allium monanthum) looks like a tiny scallion with a little white bulb. It is foraged or farmed and sold in bunches at Korean markets in late winter and spring. For dallae-jang, the chives are cleaned, chopped and stirred into ganjang (soy sauce) with chili flakes, sesame oil and sesame seeds. Common versions:

• Classic dallae-jang: soy sauce, dallae, gochugaru, sesame oil and seeds.
• Mild version: no chili flakes, extra sesame – good for kids.
• Spicy version: with chopped cheongyang green chili.
• Dipping version: thinned with a little water or vinegar for pancakes and dumplings.

What Does Dallae-jang Taste Like?

Dallae tastes like a cross between chives and young garlic, with a gentle peppery heat when raw. In the sauce, that sharpness mingles with salty soy, nutty sesame and a touch of chili warmth. It is bright and savory rather than sweet – the kind of sauce that makes a plain bowl of rice disappear quickly.

Popular Korean Dishes That Use Dallae-jang

Dallae-jang Bibimbap

Rice, vegetables and a fried egg mixed with dallae-jang instead of gochujang. Recipe below.

Kongnamul-bap

Bean sprout rice is traditionally served with a seasoned soy sauce, and dallae-jang is the springtime favorite.

Gim and Rice

Plain roasted gim wrapped around hot rice and a dab of dallae-jang is a simple, much-loved home meal.

Dubu Buchim

Pan-fried tofu slices topped with a spoonful of the sauce.

Easy Dallae-jang Bibimbap Recipe (Serves 2)

Ingredients

• 2 bowls cooked short-grain rice, warm
• 1 small zucchini, julienned
• 1 carrot, julienned
• 2 handfuls bean sprouts or spinach, blanched and squeezed
• 2 eggs
• Neutral oil, salt, sesame oil

Dallae-jang

• 1 small bunch dallae (about 1 oz / 30 g), or garlic chives plus 1 thin scallion
• 3 tbsp soy sauce
• 1 tbsp water
• 1 tsp gochugaru
• 1/2 tsp sugar or rice syrup
• 1 tbsp sesame oil and 1 tbsp toasted sesame seeds

Instructions

1. Clean the dallae: peel off the thin outer skin of each bulb, remove the dark root tip and any wilted leaves, then rinse well in several changes of water (soil hides between the bulbs).
2. Chop the dallae into 1/4-inch (0.5 cm) pieces. Lightly crush the bulbs with the side of the knife first for more aroma.
3. Mix the soy sauce, water, gochugaru, sugar, sesame oil and sesame seeds, then stir in the dallae. Let it sit for 10 minutes.
4. Stir-fry the zucchini and carrot separately in a little oil with a pinch of salt for 1–2 minutes each. Season the blanched sprouts or spinach with a pinch of salt and a few drops of sesame oil.
5. Fry the eggs sunny side up.
6. Divide the rice into bowls, arrange the vegetables on top, add an egg and spoon 1–2 tbsp dallae-jang over everything. Mix well and eat.

Tip: Start with less sauce than you think – soy sauce is salty. You can always add another spoonful after mixing.

Where to Buy Dallae and Dallae-jang Ingredients

Fresh dallae appears at Korean grocery stores mainly in late winter and spring. Soy sauce, gochugaru and sesame oil are available all year.

United States

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How to Store Dallae-jang

Keep dallae-jang in a clean, sealed jar in the fridge and use it within 3–5 days, while the chives are still fresh and green. Unwashed dallae keeps for about a week wrapped in a damp paper towel inside a bag in the vegetable drawer.

Dallae-jang FAQ

What is dallae in English?

Dallae is a Korean wild chive or wild garlic, Allium monanthum, sometimes labeled “wild rocambole” or “Korean wild chive.”

What can I use instead of dallae?

Garlic chives (buchu), regular chives or thin scallions work well. Add a little minced garlic to mimic dallae’s garlicky bite.

Is dallae-jang spicy?

Only mildly. Most of the flavor comes from soy sauce and chives; the gochugaru can be reduced or left out.

What do you eat dallae-jang with?

Hot rice, bibimbap, bean sprout rice, gim, tofu and Korean pancakes are the most common pairings.

Conclusion

Dallae-jang is proof that a great Korean sauce can take five minutes: chopped wild chives, soy sauce and sesame turn plain rice into a seasonal treat. When dallae is out of season, try the same method with garlic chives. For another rice-friendly sauce, see our yakgochujang bibimbap guide.