Savory and Crisp Seasoned Chwinamul (Aster Scaber)
A Large Batch of Crisp and Aromatic Seasoned Chwinamul
During a long period of staying home due to the virus, I missed fresh green vegetables and decided to buy a generous amount from the mart. I’ve been storing small portions wrapped in newspaper in the refrigerator, and today, I decided to make a delicious seasoned dish with Chwinamul. Lightly blanched, it offers a satisfying crunch and a subtle, pleasant aroma characteristic of Chwinamul. Enjoy this nutritious and flavorful dish, packed with the essence of spring!
Main Ingredients- 350g Chwinamul (Aster Scaber)
- A pinch of salt (for blanching)
- 2 Cheongyang chili peppers
- 1 Red chili pepper
- 2 Tbsp chopped green onion
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp tuna extract (adds umami)
- 1 Tbsp plum syrup (for sweetness and flavor)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp sesame seeds (for nutty flavor and texture)
- 1 Tbsp soy sauce
- 1 Tbsp tuna extract (adds umami)
- 1 Tbsp plum syrup (for sweetness and flavor)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp sesame seeds (for nutty flavor and texture)
Cooking Instructions
Step 1
First, prepare the Chwinamul. Remove any tough stem parts with a knife and rinse thoroughly under running water. It’s important to wash it meticulously to ensure no dirt or debris remains.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Once the water is boiling, add a pinch of salt. Begin by adding the stems of the Chwinamul to the boiling water. Blanch them for about 2-3 minutes to maintain a crisp texture. Be careful not to over-blanch, as they can become mushy.
Step 3
Remove the blanched Chwinamul from the hot water and rinse it under cold water several times to cool it down. After rinsing, drain it well in a colander. Excess water can dilute the seasoning and make the dish taste bland.
Step 4
Finely chop the red chili pepper (for color) and the Cheongyang chili peppers (for a touch of spice) after removing the seeds. Mince the green onion as well. Prepare all the chopped ingredients.
Step 5
Separate the Chwinamul leaves or cut them into bite-sized pieces. Combine the prepared chopped chili peppers and green onion with all the seasoning ingredients (soy sauce, tuna extract, plum syrup, sesame oil, and sesame seeds). Gently toss everything together with your hands. The key is to mix it lightly without crushing the leaves, ensuring a delicate seasoning.
Step 6
Transfer the deliciously seasoned Chwinamul to a serving dish. Your aromatic and crisp seasoned Chwinamul is ready to be enjoyed! Savor the fresh taste of spring.