Aromatic Chwinamul Salad (Enhanced with Fish Sauce Umami!)
Aromatic Chwinamul Salad (Enhanced with Fish Sauce Umami!)
#SuperSimpleSideDish #HowToMakeChwinamul #UmamiChwinamulWithFishSauce #SpicySweetChwinamul
Introducing a Chwinamul (Korean aster) salad that’s both chewy and bursting with a delightful aroma. This recipe uses fish sauce instead of salt, bringing out a deeper, richer flavor profile. A hint of red pepper flakes adds a clean, spicy finish. Mixed with other vegetables and served over rice, it makes for a satisfying and incredibly healthy meal.
Main Ingredients- 1 bag pre-washed Chwinamul (approx. 200g)
- 1 tsp minced garlic
- 1 tsp chopped green onion
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare one bag of pre-washed Chwinamul. Although the bag might seem full, the volume significantly reduces as it cooks. If you’re concerned about cleanliness, rinse it once more under running water. Then, drain it thoroughly in a colander, ensuring most of the water is removed.
Step 2
Bring a pot of water to a rolling boil. Add a pinch of salt (optional). Once boiling, add the Chwinamul and blanch for about 1 minute. Chwinamul can be a bit tougher than other greens like yucca or chamnamul, so blanching it slightly longer helps tenderize the stems, which can be quite fibrous.
Step 3
Immediately rinse the blanched Chwinamul under cold running water. This stops the cooking process from residual heat. Rinse it a few times under cool water, then squeeze out as much water as possible using your hands. Excess water can dilute the seasoning and make the salad taste bland.
Step 4
Place the squeezed Chwinamul into a mixing bowl. Now, all that’s left is to add the seasonings and mix! Making namul dishes is surprisingly simple. Dried Chwinamul requires soaking and boiling, but fresh Chwinamul is quick and easy to prepare like this.
Step 5
Add the minced garlic, chopped green onion, sesame oil, and toasted sesame seeds to the bowl with the Chwinamul. These are your basic namul seasonings.
Step 6
To gently balance the Chwinamul’s natural slight bitterness, we’re using fish sauce instead of salt. (Korean soup soy sauce can also be used.) A tiny bit of sugar is added to further mellow any bitterness and enhance overall flavor. Lastly, add the red pepper flakes for a lovely color and a hint of spice. Now, gently mix everything with your hands, ensuring the seasonings are evenly distributed.
Step 7
Your aromatic Chwinamul salad is ready, featuring the deep umami from the fish sauce and a pleasant spiciness from the red pepper flakes! It’s important to mix it gently but thoroughly so the flavors meld well. Avoid over-mixing or pressing too hard, as this can release a raw taste.
Step 8
Behold your vibrant green, delicious, and fragrant Chwinamul salad, ready to stimulate your appetite!
