Sautéed Dried Chwinamul (Aster Scaber) – A Delicious Side Dish
How to Make Sautéed Dried Chwinamul: A Guide to Soaking and Boiling for the Daeboreum Festival
Hello everyone! I hope you had a wonderful Lunar New Year holiday. It’s a very cold morning with snow falling. Today, I’m excited to share a recipe for sautéed dried chwinamul, which is perfect for the upcoming Daeboreum festival. I’ll guide you through the entire process, from soaking and boiling the dried chwinamul until it’s tender, to stir-frying it to perfection. Follow this recipe for a fragrant and delicious chwinamul side dish, free of any unpleasant gamey flavors.
Ingredients- 100g dried chwinamul (Aster scaber)
- 1 Tbsp sugar
- 200ml dried anchovy and kelp stock
- 5 Tbsp chopped green onion
- 2 Tbsp perilla oil
- 2.5 Tbsp cooking oil
- 1.5 Tbsp anchovy sauce
- 3 Tbsp soup soy sauce
- 1.5 Tbsp minced garlic
- 1/4 Tbsp fine salt
- 1.5 Tbsp ground sesame seeds
Cooking Instructions
Step 1
1. Soak the 100g of dried chwinamul in cold water for about 1 hour until softened. Rinse it lightly once. Place the chwinamul in a pot, add enough water to fully submerge it, and stir in 1 tablespoon of sugar. Bring to a boil over high heat, then reduce to medium heat and simmer for 15 minutes until tender. After 15 minutes of simmering, turn off the heat and let it sit in the hot water for another 15 minutes to steam. This steaming process helps to tenderize the chwinamul significantly. If it’s still not tender enough, you can extend the steeping time in the hot water. (Note: After soaking, boiling, rinsing, and draining, the weight of the prepared chwinamul is approximately 530g.)
Step 2
2. Rinse the chwinamul, which was soaked and cooled in hot water, about three times under cold running water. This step is crucial for removing any bitterness or residual impurities from the dried vegetable. After rinsing, soak the chwinamul in fresh cold water for a full day (approximately 24 hours). This extended soaking period in cold water helps to eliminate any lingering bitterness and ensures the chwinamul will have a clean flavor without any unwanted gamey taste.
Step 3
3. After soaking in cold water for a day to remove bitterness, firmly squeeze out the excess water from the chwinamul using your hands. If the strands are too long, you can cut them into more manageable lengths with a knife. Place the prepared chwinamul in a pot and gently loosen the strands. Add 1.5 tablespoons of minced garlic, 1.5 tablespoons of anchovy sauce, 3 tablespoons of soup soy sauce, 2.5 tablespoons of cooking oil, a small pinch of fine salt (about the size of a pea), and 200ml of dried anchovy and kelp stock. Mix everything together thoroughly, ensuring the seasoning coats the chwinamul well. Cover the pot with a lid and cook over high heat for 2 minutes without opening the lid. After 2 minutes, open the lid, reduce the heat to medium, and stir the chwinamul. Add 5 tablespoons of chopped green onion and 2 tablespoons of perilla oil. Stir-fry while gently tossing for about 5 more minutes, keeping the lid on. Finally, stir in 1.5 tablespoons of ground sesame seeds for a nutty aroma and texture. Your delicious sautéed dried chwinamul is ready! Taste and adjust seasoning with salt if needed. Using dried anchovy and kelp stock significantly enhances the umami flavor of the dish.
