Aromatic Spring Delight: Seasoned Chwinamul with Doenjang
The Essence of Spring Greens: Chwinamul Seasoned with Doenjang
The market is bursting with spring vegetables! Let’s create a delicious doenjang-seasoned chwinamul dish using 500g of this quintessential spring green. It’s a delightful side dish, perfect for when your appetite is low. We’ll guide you through a simple yet flavorful recipe that highlights the fresh, aromatic taste of chwinamul. Invite the scent of spring into your home!
Main Ingredients
- Chwinamul 500g
Seasoning Ingredients
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochujang (Korean chili paste) 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Plum extract 1/2 Tbsp
- Minced garlic 1 tsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochujang (Korean chili paste) 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Plum extract 1/2 Tbsp
- Minced garlic 1 tsp
Cooking Instructions
Step 1
First, thoroughly clean and prepare the chwinamul. Bring a pot of water to a boil, add a pinch of coarse salt, and gently blanch the chwinamul, stem-side down, for about 30 seconds to 1 minute. Be careful not to overcook, as it can become mushy.
Step 2
Immediately rinse the blanched chwinamul under cold or running water to stop the cooking process and cool it down. This helps maintain its crisp texture. Drain the water thoroughly and arrange it nicely on a plate.
Step 3
In a bowl, combine 1 Tbsp doenjang, 1/2 Tbsp gochujang, 1/2 Tbsp sesame oil, and 1/2 Tbsp plum extract. Mix well to create a flavorful sauce. Gently toss the prepared chwinamul with the sauce using your hands until well coated. For the minced garlic, use a very small amount (about 1 tsp) so as not to overpower the delicate aroma of the chwinamul. Once everything is evenly mixed, your delicious seasoned chwinamul is ready!
