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Allium monanthum Maxim. syn. Allium biflorum Nakai - Amaryllidaceae - 달래 dallae (korean), 单花薤 dan hua xie (chin.), Korean wild chive

Dioecious perennial herb, up to 10cm high, native to northeastern China, Korea, northeastern Russia, and Japan; bulb solitary, globose, 0.5-1cm in diam.; leaves long and narrow, longer than the scape, adaxially flat, abaxially convex; perianth white or pale red to dark red, male flowers: pedicels nearly as thick as scape; female flowers: pedicels thicker than scape. efloras.org
see also [Choi, Hyeok Jae, and Byoung Un Oh. „A partial revision of Allium (Amaryllidaceae) in Korea and north-eastern China.“ Botanical Journal of the Linnean Society 167.2 (2011): 153-211]

„Korean wild chives are used in Korean herbal cooking alongside other san-namul (mountain vegetables) such as deodeok, angelica-tree, gondre and Siberian onion. Having a similar flavor profile to Tree onion, Korean wild chives can be eaten raw or blanched as a namul (seasoned herbal vegetable dish), pickled as a jangajji, or pan-fried to make buchimgae (pancake).“ wikipedia(EN)

„Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log2 flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine (“earthy”), 2-sec-butyl-3-methoxypyrazine (“earthy”, “musty”), and dipropyl disulfide (“sulfurous”) were the most predominant aroma-active compounds with log2FD of 9-10; this was followed by dimethyl trisulfide (“onion-like”) and (E)-1-propenyl propyl disulfide (“fresh onion-like”). The “sulfurous”, “earthy”, “pungent”, and “cabbage-like” aroma notes were strong in Korean wild chive. More intense “pungent” odors were detected in Korean wild chive cultivated in an open-field, whereas more intense “cabbage-like” odors were detected in Korean wild chive cultivated in a greenhouse.“
[Jang, Boa, and Hyung-Hee Baek. „Comparison of characteristic aroma compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouses.“ Korean Journal of Food Science and Technology 54.2 (2022): 126-133] PDF