Aromatic Aster Scaber (Chwinamul) Salad
Fragrant Aster Scaber Salad: A Flavorful Delight for Your Rice Bowl
Introducing a delicious Aster Scaber (Chwinamul) salad recipe, bursting with the fresh aroma of this spring delicacy. Its slightly bitter yet savory taste is perfect as a side dish for rice. We’ll guide you through each step so even beginners can easily make it!
Main Ingredients- 1 bag (approx. 200g) fresh Aster Scaber (Chwinamul)
- 1/2 Tbsp coarse sea salt (for blanching)
- 1/2 medium scallion (thinly sliced)
Seasoning- 3 Tbsp soy sauce (or Korean soup soy sauce)
- 1/2 Tbsp granulated sugar (or regular sugar)
- 1/2 Tbsp red pepper flakes (adds color and mild heat)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil (for nutty flavor)
- 1 Tbsp toasted sesame seeds (for garnish)
- 1 Tbsp olive oil (or vegetable oil, adds sheen and tenderness)
- 3 Tbsp soy sauce (or Korean soup soy sauce)
- 1/2 Tbsp granulated sugar (or regular sugar)
- 1/2 Tbsp red pepper flakes (adds color and mild heat)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil (for nutty flavor)
- 1 Tbsp toasted sesame seeds (for garnish)
- 1 Tbsp olive oil (or vegetable oil, adds sheen and tenderness)
Cooking Instructions
Step 1
First, fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling, add the thoroughly washed Aster Scaber to blanch.
Step 2
While the water heats up, add 1/2 tablespoon of coarse sea salt. This helps keep the greens vibrant and removes any undesirable flavors. Blanch the Aster Scaber for about 4 minutes. Be careful not to overcook, as it can become mushy.
Step 3
If you prefer a softer, more tender texture, you can increase the blanching time by an additional 1-2 minutes. Cook until the stems of the Aster Scaber are tender.
Step 4
Once blanched, immediately drain the Aster Scaber and rinse it thoroughly under cold running water. This cooling process helps maintain its crisp texture and removes any bitterness or astringency.
Step 5
Gently squeeze out excess water from the washed Aster Scaber with your hands. Avoid pressing too hard, which can mash the greens. Lightly press with your fingertips to remove moisture.
Step 6
Cut the drained Aster Scaber into bite-sized pieces, about 3 cm long. If they are too long, they can be difficult to eat. Thinly slice the scallion, both white and green parts.
Step 7
In a mixing bowl, combine the prepared Aster Scaber and sliced scallions. Add all the seasoning ingredients: soy sauce, sugar, red pepper flakes, minced garlic, sesame oil, and olive oil. Reserve the toasted sesame seeds for garnish.
Step 8
Now, gently mix everything together with your fingertips. Avoid mashing the greens; the key is to coat them evenly with the seasoning. Finally, sprinkle with toasted sesame seeds for extra nutty flavor. Enjoy your delicious Aster Scaber salad!
