Steps

1. Carefully wash the chives. Make sure to wash thoroughly, especially near the roots, as soil may be attached.
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2. Cut the washed chives into easy-to-eat lengths of approximately 4cm. 【Tip!】 The white root ends of chives are thicker, so cutting them lengthwise in half will allow them to absorb flavor more easily.
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3. Spread the cut chives into a heatproof container. Place the thicker root ends at the bottom of the container to prevent uneven heating.
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4. Heat the chives in the heatproof container in a microwave (600W) for 1 minute. Place the lid slightly askew to create a gap and heat. 【Tip!】 If you dislike the pungency or are using chives not in season, performing this step will make them more delicious. For half the amount (100g chives), 40 seconds is a guideline.
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5. Eat one piece of the heated chives to check if the pungency has softened. If you still feel it's pungent, heat for an additional 10 to 20 seconds.
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6. In a bowl, add soy sauce 1 tbsp and 2 tsp, oyster sauce 1 tsp, sesame oil 1 tbsp and 1 tsp, MSG 12 dashes, salt 2 pinches, bonito powder 2 pinches, and Doubanjiang (chili bean paste) 2/3 tsp.
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7. Thoroughly mix the seasonings in the bowl.
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8. Add the mixed seasonings to the heated chives and mix well until everything is thoroughly combined.
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9. Serve on a plate and, if desired, sprinkle with sliced red chili (dried) to taste and toasted sesame seeds to taste (crush with your fingers as you add them). 【Tip!】 Can be stored in the refrigerator for 3-4 days. To prevent bacterial growth, avoid using your own chopsticks directly from the container; use clean chopsticks or utensils to take portions.
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