Aromatic Spring Greens: Seasoned Chamnamul & Chwinamul with Fermented Fish Sauce
The Perfect Harmony of Chamnamul and Chwinamul: A Special Recipe Enhanced with Fermented Anchovy Sauce
Introducing Chamnamul and Chwinamul, two quintessential spring vegetables! We’re elevating the usual simple seasoning of salt or soy sauce with the unique, savory depth of ‘Galchi Sok Aekjeot’ (fermented anchovy sauce, a Jeju specialty). The slightly pungent Chamnamul and the fragrant Chwinamul come together with the rich flavor of the fermented fish sauce for an unforgettable culinary experience. If you don’t have Galchi Sok Aekjeot, don’t worry! You can achieve a delicious seasoned vegetable dish using your regular soy sauce or other fish sauce. Enjoy the fresh taste of spring right in your kitchen!
Main Ingredients
- Chamnamul (Korean potherb mustard) 200g
- Chwinamul (Asiatic knotweed) 200g
Cooking Instructions
Step 1
Begin by preparing the Chamnamul and Chwinamul, brimming with the fragrance of spring. Gently trim the root ends of both greens and remove any wilted leaves or blemishes. Rinse them thoroughly under running water to wash away any dirt or debris. This step ensures you fully appreciate the fresh, clean taste of the vegetables.
Step 2
The next step is blanching the greens. Bring a pot of water to a rolling boil and add a pinch of coarse salt. Coarse salt helps to maintain the vibrant green color and crisp texture of the vegetables. Once the water is boiling vigorously, add the prepared Chwinamul first and blanch for about 30 seconds to 1 minute. Chwinamul can be a bit tougher, so it’s best to blanch it slightly longer. Then, quickly add the Chamnamul and blanch for about 20-30 seconds. Be careful not to overcook them, as they will become mushy.
Step 3
Immediately transfer the blanched greens into a bowl of cold water to stop the cooking process and cool them down. Rinsing them quickly in cold water helps preserve their fresh green hue and crispness. Gently rinse them a few times, then gently squeeze out excess water. Avoid squeezing too hard, as this can crush the delicate greens. It’s best to lightly press them to remove water.
Step 4
Now it’s time to season them beautifully. Place the drained greens in a mixing bowl. Add 1 tsp of minced garlic and the prepared Galchi Sok Aekjeot (or soy sauce/fish sauce). Galchi Sok Aekjeot adds a unique, deep umami flavor, but it can be quite salty, so start with a small amount and adjust to your taste. Add 1 Tbsp each of sesame oil and perilla oil for a nutty aroma. For the Chwinamul, add 1 Tbsp of ground perilla seeds, and for the Chamnamul, add 1 tsp of toasted sesame seeds. (Feel free to adjust the amount of ground perilla seeds and sesame seeds to your preference.)
Step 5
With all the seasoning ingredients added, gently mix everything together with your hands. It’s important to toss them gently to avoid mashing the vegetables. The nutty flavor and texture of the ground perilla seeds pair wonderfully with Chwinamul, while the simple, toasted sesame seeds complement the Chamnamul. Using both sesame oil and perilla oil together creates a richer aroma. Taste the mixture and add a bit more fish sauce or salt if needed, or a little more greens if it’s too salty.
Step 6
Your fragrant and delicious seasoned Chamnamul and Chwinamul are now ready! They are wonderful served over warm rice or as a side dish with hearty meals like grilled pork belly or fish. Complete your meal with these vibrant spring greens, bringing the freshness of the season to your table!
