Rinse the chives thoroughly and cut them in half.

Boil water and add 1/2 tbsp of salt. Blanch the chives for 30 seconds to 1 minute.

Rinse the blanched chives in cold water.

Drain the chives and squeeze out excess water with your hands.

Mix 2 tbsp chili powder, 1 tbsp gochujang, 3 tbsp vinegar, 2 tbsp oligosaccharide, 2 tbsp plum extract, and 1 tsp salt to make the sauce.

Add the squeezed chives to the sauce and mix thoroughly.