Savory Stir-fried Dried Aster Scaber (Chwinamul)
Daeboreum Namul Dish: How to Make Delicious Stir-fried Dried Aster Scaber
Hello everyone! I’m Ryu Yi, a Naver Food Influencer. I’m a bit late, but I wanted to share the recipe for stir-fried dried aster scaber that I made for Daeboreum. After 14 years of marriage, my cooking skills have really improved, and this dish has become even more delicious!
Ingredients- 400g dried aster scaber (Chwinamul)
Seasoning- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp tuna extract
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 3 Tbsp perilla oil (Deulgireum)
- 1/2 cup anchovy broth or water
- Salt to taste
- Sesame seeds for garnish
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp tuna extract
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 3 Tbsp perilla oil (Deulgireum)
- 1/2 cup anchovy broth or water
- Salt to taste
- Sesame seeds for garnish
Cooking Instructions
Step 1
First, soak the dried aster scaber in water for at least 1 hour to rehydrate it until softened. This step is crucial to make the tough dried leaves tender.
Step 2
Bring a pot of water to a rolling boil. Add the rehydrated aster scaber and boil over high heat for about 15 to 20 minutes, depending on its toughness. Be careful not to overcook, as it can become mushy.
Step 3
Immediately after boiling, rinse the aster scaber under cold running water to quickly cool it down and remove the heat. Squeeze out as much water as possible with your hands. This prevents the vegetable from becoming tough and helps it absorb the seasonings well.
Step 4
Once squeezed, cut the aster scaber into bite-sized pieces using scissors. This makes it easier to eat.
Step 5
In a bowl, combine the cut aster scaber with 2 Tbsp soy sauce for soup, 1 Tbsp tuna extract, 1/2 Tbsp minced garlic, and 1 Tbsp chopped green onion. Gently mix and massage the ingredients with your hands to marinate and season the aster scaber.
Step 6
Heat 3 Tbsp of perilla oil in a pan over medium-high heat. Add the seasoned aster scaber and stir-fry for 2 to 3 minutes until fragrant and well coated with the oil. This step infuses the vegetables with the nutty aroma of perilla oil.
Step 7
Pour in 1/2 cup of anchovy broth or water. Stir-fry lightly, ‘dduk-kkeo-ju-gi’ style, to prevent sticking and to lightly cook the vegetables while distributing the liquid.
Step 8
Reduce the heat to medium, cover the pan with a lid, and let it simmer until the liquid has reduced to a thick sauce. This allows the flavors to meld and the aster scaber to become tender and flavorful. Taste and add a pinch of salt if needed. Finally, sprinkle with sesame seeds before serving.
