Stir-Fried Aster Scaber (Chwinamul) – A Springtime Delight
Savor the Season: Nutritious and Flavorful Stir-Fried Chwinamul, a Must-Try Spring Vegetable Dish
As spring unfolds and delicious wild vegetables become abundant, it’s time to enjoy Chwinamul! This recipe offers a delightful way to prepare this familiar yet uniquely fragrant spring green, which is as common as spinach in Korean cuisine. Packed with nutrients and a distinctive flavor, Chwinamul is best enjoyed fresh. Let’s bring the essence of spring to your table with this easy and delicious stir-fried dish.
Main Ingredients- 250g Fresh Chwinamul (Aster Scaber) – Choose tender young shoots for the best flavor
- 1 Tbsp Salt (for blanching the Chwinamul)
Seasoning for Marinating (Flavor Infusion)- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or Soy Sauce for a lighter touch)
- 1 Tbsp Cooking Wine (like Mirin) – helps remove any strong odors and adds umami
- 1 Tbsp Perilla Oil (for a nutty, rich aroma)
Stir-frying Seasoning (Finishing Touches)- 2 Tbsp Perilla Oil (use generously to enhance the aroma)
- 0.5 Tbsp Salt (adjust to taste)
- 2 Tbsp Toasted Sesame Seeds (for nutty flavor and texture)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (or Soy Sauce for a lighter touch)
- 1 Tbsp Cooking Wine (like Mirin) – helps remove any strong odors and adds umami
- 1 Tbsp Perilla Oil (for a nutty, rich aroma)
Stir-frying Seasoning (Finishing Touches)- 2 Tbsp Perilla Oil (use generously to enhance the aroma)
- 0.5 Tbsp Salt (adjust to taste)
- 2 Tbsp Toasted Sesame Seeds (for nutty flavor and texture)
Cooking Instructions
Step 1
Prepare the Chwinamul by trimming it. If the stems are tough, cut them off about 2-3 cm from the bottom. For tender stems, simply trim off the very end. Remove any wilted leaves or overly tough parts.
Step 2
Rinse the prepared Chwinamul thoroughly under cold running water. Swish it around gently to remove any dirt or debris. Ensure it’s completely clean before proceeding.
Step 3
Bring a pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Salting the water helps to retain the vibrant green color of the Chwinamul and slightly reduces its natural bitterness.
Step 4
Once the water is boiling vigorously, add the washed Chwinamul. Stir gently with chopsticks or a similar utensil for about 30 to 40 seconds, just until the greens wilt slightly. Be careful not to over-blanch, as this will make them mushy. The goal is to just tenderize them quickly.
Step 5
Immediately drain the blanched Chwinamul and rinse it thoroughly under cold running water. This rapid cooling helps to preserve the bright green color and maintain a pleasant, crisp texture. Gently squeeze out excess water with your hands.
Step 6
Place the squeezed Chwinamul into a mixing bowl. Add all the ‘Seasoning for Marinating’ ingredients (minced garlic, fish sauce, cooking wine, and perilla oil). Gently massage the ingredients into the Chwinamul with your hands until evenly coated. Taste and adjust seasoning if necessary, adding a tiny bit more salt or fish sauce if needed.
Step 7
Heat 2 tablespoons of perilla oil in a skillet over medium-low heat. Add the marinated Chwinamul to the pan. Stir-fry for 1-2 minutes, being careful not to burn the greens. As the fragrant aroma of Chwinamul begins to release, taste and add 0.5 tablespoon of salt to adjust the seasoning to your preference. Avoid over-stirring to maintain a good texture.
Step 8
Finally, sprinkle in the 2 tablespoons of toasted sesame seeds and mix well to combine. The nutty sesame seeds add a wonderful finishing touch to this delicious Stir-Fried Chwinamul. Serve hot with a bowl of steamed rice for a truly satisfying meal!
