Delicious Stir-fried Dried Chwinamul (Aster Scaber) Recipe
Enjoy the fragrant spring vegetable, Dried Chwinamul, with this easy stir-fry!
A method for making chewy and flavorful seasoned chwinamul using rehydrated dried aster scaber. It’s simple and makes a perfect side dish for rice.
Essential Ingredients- 250g Dried Chwinamul (soaked sufficiently in water before use)
- 1 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 3 Tbsp Kelp Broth or Rice Water (to keep the greens moist)
- Cooking Oil (canola, grapeseed, etc.) as needed
Cooking Instructions
Step 1
First, soak the dried chwinamul in cold water for about 2-3 hours until fully rehydrated. Rinse the rehydrated chwinamul thoroughly under running water to remove any impurities, and then squeeze out excess water by hand. If the chwinamul is still tough, you can briefly blanch it in boiling water before proceeding.
Step 2
Heat 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the rehydrated chwinamul and stir-fry. Add the fish sauce and soy sauce, mixing well to coat the greens evenly. Be mindful of the heat to prevent the chwinamul from burning.
Step 3
Once the chwinamul is partially cooked, add the kelp broth (or rice water) and continue to stir-fry until the greens are moist. This step helps to soften the chwinamul and enhance its savory flavor. Simmer until the liquid is slightly reduced.
Step 4
Finally, add the minced garlic and sesame oil. Stir-fry quickly to combine everything evenly. Just before turning off the heat, sprinkle with sesame seeds for an extra nutty aroma. Transfer the finished chwinamul stir-fry to a serving dish. Enjoy this delicious dish with a bowl of hot rice – it’s a real ‘rice thief’!
