Spring-Scented Wild Chive Soy Sauce Bibim Guksu Recipe

Refresh Your Palate with Spring Chive Soy Sauce Bibim Guksu

Hello :)

As winter quietly fades, the scent of spring often finds its way into my kitchen before anything else does.
On a recent trip to the market, I came across a humble bundle of spring chives, and it felt like I was holding a small piece of spring.
That’s when I knew exactly what I wanted for dinner — something quick, easy, and brimming with the flavor of the new season.
Today, I’m sharing a simple yet deeply flavorful recipe: Chive Soy Sauce Bibim Guksu, or spicy mixed noodles with spring chives.

A Taste of Spring in Every Bite

As the days grow longer and the breeze begins to carry the scent of blooming life, a familiar craving awakens. It's the subtle nudge of spring, and nothing captures it quite like wild chives—known as "dalrae" in Korea. Their fresh, mildly spicy aroma feels like nature's gentle way of nudging us out of winter's slumber. Today, I’m sharing a comforting bowl of Bibim Guksu with wild chive soy sauce, filled with the vibrant energy of spring.

What Makes Wild Chives So Special?

Wild chives are at their best between March and April. Their sharp yet sweet flavor profile brings a refreshing kick to noodle dishes. Rich in vitamin C, calcium, and iron, they help boost immunity—just what we need to welcome the season of renewal.

Ingredients for Wild Chive Soy Sauce Bibim Guksu

Ingredient Amount
Somen noodles 2 servings
Wild chives (dalrae) About 30g (a handful)
Soy sauce 3 tbsp
Sesame oil 1 tbsp
Vinegar 1 tbsp
Oligodang syrup or sugar 1 tbsp
Minced garlic 1 tsp
Toasted sesame seeds To taste

Simple ingredients, perfectly balanced for bold spring flavors.

How to Make the Perfect Spring Bibim Guksu

1. Rinse wild chives thoroughly and chop them into 2–3cm lengths.
2. In a bowl, mix soy sauce, vinegar, syrup/sugar, minced garlic, sesame oil, and sesame seeds to create the sauce.
3. Boil somen noodles for 3–4 minutes, then rinse under cold water and drain well.
4. Toss the noodles in the sauce and mix gently. Add the chives last and give it a final gentle toss.

Add wild chives at the end to preserve their delicate aroma.

Q&A Style Tips

Q. What if the wild chives are too pungent?
A. Soaking them in cold water for 5 minutes helps mellow the sharpness.

Q. Can I make it spicier?
A. Add 1 tsp of chili powder or slice in a spicy pepper like Cheongyang chili for extra heat.

Substitutions and Serving Ideas

If wild chives are unavailable, try green onions or garlic chives. You can also add perilla oil for a nuttier flavor or top with a boiled egg and shredded seaweed for a richer dish.

A Short Spring Story

One chilly March afternoon, I spotted a bundle of wild chives at a market stall. Their scent instantly transported me to a sunny spring garden. That night, as I mixed them into a bowl of warm noodles, I realized—sometimes, spring arrives not through the calendar, but through flavor.

Recipe Comparison Table

Dish Flavor Profile Cooking Time Ingredient Difficulty
Wild Chive Bibim Guksu Fragrant, savory-sweet 15 mins Easy
Spicy Bibim Naengmyeon Sour and spicy 20 mins Medium
Kimchi Cold Noodles Clean, tangy broth 20 mins Medium

For a light spring lunch, wild chive Bibim Guksu is the perfect pick.

Why You’ll Love This Recipe

Wild chives are a seasonal delicacy you won’t want to miss. This recipe is quick, healthy, and deeply satisfying. Whether for a weekday dinner or a refreshing weekend lunch, it’s a dish that brings spring directly to your table.

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