Seasoned Chwinamul with Ssamjang
Quick Recipe for Chwinamul Salad with Ssamjang
Experience the fresh, earthy flavor of chwinamul (Aster scaber) quickly and easily with this ssamjang-based seasoning. This simple yet delightful dish is perfect as a side for rice.
Ingredients- 1 bunch fresh chwinamul (about 200g)
- 2 Tbsp ssamjang (Korean fermented soybean paste)
- 1/2 Tbsp minced garlic
- 1/4 white part of a leek, finely chopped
- Pinch of salt
- 1/2 Tbsp corn syrup (optional, for sweetness adjustment)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the chwinamul. Since it’s in season, it should be tender. However, if you find any thick or large stems and leaves, trim them off. After washing it thoroughly and draining, we’ll blanch it. We’ll wash it *after* blanching.
Step 2
Bring a pot of water to a boil and add a teaspoon of salt. Carefully add the chwinamul. You’ll want to cook it a little longer than spinach. Once the water returns to a boil after adding the chwinamul, stir it gently a few times and then remove it. While spinach only needs a quick dip to wilt, give the chwinamul about 15 seconds longer than spinach.
Step 3
Immediately after removing the chwinamul from the hot water, plunge it into cold water to cool it down and rinse it thoroughly. This step helps to retain its crisp texture and freshness.
Step 4
Place the rinsed chwinamul in a colander to drain excess water. Before mixing, gently squeeze out any remaining moisture by hand. This is crucial for the seasoning to adhere well. If the chwinamul stems are still quite long, cut them into bite-sized pieces, about 2-3 pieces or crosswise, after squeezing.
Step 5
Finely chop the white part of the leek. Now, we’ll add the chwinamul directly to a bowl and season it. There’s no need to make a separate seasoning paste, allowing the natural flavors of the chwinamul to shine. Add the chopped leek and minced garlic to the bowl with the chwinamul. To truly appreciate the chwinamul’s delicate aroma, we won’t be using a lot of garlic.
Step 6
Add the chopped leek and minced garlic to the chwinamul and gently mix them together.
Step 7
Now, to the lightly salted chwinamul, we’ll add the remaining seasonings. Add 2 tablespoons of ssamjang, 1/2 tablespoon of corn syrup (adjust to your sweetness preference), 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Gently toss and mix everything together until well combined. Taste and adjust the amount of salt if needed, considering the saltiness of the ssamjang.
