Dallae

Allium monanthum

herb · vegetable

Small white bulbs and thin leaves tasting of garlic, raw in soy sauce (dallae-ganjang), as namul or in doenjang-jjigae in spring.

Origin

Korea, Japan and northern China

Season (United States)

February to April

Preparation

The whole plant is eaten, bulb and leaves: the roots and dry skin of the bulb are removed, then it is washed and chopped or cut into lengths. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Allium sulfur compoundsIn small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

It is one of the first wild vegetables of the Korean spring, sold in small bunches at markets.