Aromatic Chwinamul Salad with Doenjang Dressing
Aromatic Chwinamul Salad with Doenjang Dressing
Enjoy Chwinamul, a quintessential spring vegetable, in a flavorful Doenjang salad that you’ll never get tired of!
Savor the fragrant and savory taste of Chwinamul with this delicious Doenjang salad. Chwinamul, typically prepared as a seasoned side dish using soy sauce or Doenjang, is especially tender and soft when harvested in spring, making it incredibly pleasant to eat. This recipe highlights its delicate flavor and texture.
Key Ingredients- 150g Chwinamul (Korean Aster): Select fresh and tender leaves.
- 1/2 Tbsp Coarse Salt: For blanching the greens.
- 2/3 Tbsp Doenjang (Fermented Soybean Paste): Adds a savory and umami depth.
- 1/3 Tbsp Gochujang (Korean Chili Paste): For a hint of spice and complexity.
- 1/2 Tbsp Minced Garlic: Enhances the overall aroma and flavor.
- 1 Tbsp Sesame Oil: For a rich, nutty finish.
- 1/2 Tbsp Toasted Sesame Seeds: Adds texture and visual appeal.
Cooking Instructions
Step 1
Prepare the Chwinamul: Begin by selecting fresh Chwinamul. Remove any wilted or damaged leaves. Trim or discard any overly thick or tough stems to ensure a pleasant eating experience. Proper preparation is key to a delicious dish.
Step 2
Rinse Thoroughly: Place the prepared Chwinamul in a bowl and cover with cold water. Gently swish the greens with your hands to rinse away any dirt or debris. Repeat this process several times until the water runs clear. It’s important to wash spring greens thoroughly as they can hold soil.
Step 3
Boil Water for Blanching: Fill a pot with ample water and bring it to a rolling boil. Once boiling, add 1/2 tablespoon of coarse salt to the water. Salting the water helps to preserve the vibrant green color of the Chwinamul and maintains its crisp texture.
Step 4
Blanch the Chwinamul: Carefully add the washed and prepared Chwinamul to the boiling salted water. Blanch for about 2 minutes, or until the greens are tender but still have a slight bite. Avoid overcooking, as this will make them mushy. Stir gently midway to ensure even cooking.
Step 5
Rinse and Squeeze: Immediately transfer the blanched Chwinamul to a bowl of cold water to stop the cooking process and refresh the greens. After cooling, gently squeeze out the excess water. Leave a slight amount of moisture in the greens; they shouldn’t be completely dry, as this helps the seasoning adhere better.
Step 6
Season the Greens: Place the lightly squeezed Chwinamul in a mixing bowl. Add 2/3 tablespoon of Doenjang, 1/3 tablespoon of Gochujang, and 1/2 tablespoon of minced garlic. Gently mix and massage the ingredients into the Chwinamul with your hands. The goal is to evenly coat each piece without bruising the greens.
Step 7
Finish and Serve: Finally, add 1 tablespoon of sesame oil and 1/2 tablespoon of toasted sesame seeds. Gently toss everything together to combine. The fragrant sesame oil and nutty sesame seeds will complete this delicious and appetizing Chwinamul Doenjang salad, perfect as a side dish with rice!
