Aromatic Stir-Fried Chwinamul
Aromatic Stir-Fried Chwinamul
Essential for the Lunar New Year Table! A Delicious Recipe for Stir-Fried Dried Chwinamul (Mooknamul)
Do you know about ‘Mooknamul’, a special delicacy for the Lunar New Year? Mooknamul refers to dried vegetables that are rehydrated, washed, boiled, and then stir-fried, offering a healthy and deeply flavorful dish. While freshly blanched vegetables are delicious, I personally prefer the chewy texture and rich aroma of stir-fried Mooknamul. Perhaps my palate has matured! I used to dislike the dark-colored vegetables my mother used to prepare in various types for the Lunar New Year. Now, however, I find Mooknamul incredibly tasty. Try making this fragrant and delicious stir-fried dish using dried chwinamul!
Ingredients- 1 handful of boiled chwinamul (about 50-70g)
- 2 Tbsp soy sauce for soup (gukganjang)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (deulgireum)
- 1 stalk of green onion (white part primarily)
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
The chwinamul used here is Ulleungdo Miyeokchwi (a type of chwinamul). The specific type may vary depending on the product.
Step 2
First, soak the dried chwinamul in water to rehydrate it without breaking it. Soaking for about 20-30 minutes will make the chwinamul moist. After soaking, rinse it thoroughly.
Step 3
Place the rehydrated chwinamul in a pot and add enough cold water to cover it completely. Bring it to a boil over high heat.
Step 4
Once the water is boiling vigorously, use a ladle to gently flip the chwinamul from top to bottom to ensure even cooking.
Step 5
After the water has boiled, immediately cover the pot with a lid and turn off the heat. Let it steam; this process will tenderize the chwinamul.
Step 6
For Ulleungdo Miyeokchwi, steaming for about 30-40 minutes is ideal. Be careful not to steam for too long, as it can make the chwinamul mushy. The soaking time may vary depending on how dry the chwinamul is or its type. It’s best to follow the cooking instructions on the product packaging, or taste a strand of chwinamul periodically to check its tenderness.
Step 7
After steaming, gently rinse the chwinamul under running water 2-3 times. This step helps remove any bitterness and impurities.
Step 8
Drain the rinsed chwinamul in a colander. Avoid squeezing out too much water. To retain the chwinamul’s natural moisture, squeeze it gently so that only a drop or two of water drips out.
Step 9
Take about a handful of the prepared chwinamul.
Step 10
Chop the chwinamul roughly into bite-sized pieces. It’s important to maintain some texture.
Step 11
In a bowl, combine 2 Tbsp of soy sauce for soup (gukganjang) and 1 Tbsp of minced garlic. Mix well to create the seasoning paste.
Step 12
Add the prepared chwinamul to the bowl and gently massage it with your hands to coat it evenly with the seasoning. Letting it marinate for a while will allow the flavors to meld better.
Step 13
Heat 2 Tbsp of perilla oil (deulgireum) in a pan over medium-low heat. Add the finely chopped white part of the green onion and sauté until fragrant. The aroma of the green onion will infuse the perilla oil, enhancing the flavor.
Step 14
Add the seasoned chwinamul to the pan. Reduce the heat to medium-low and stir-fry. Be careful not to burn the chwinamul.
Step 15
Spread the chwinamul evenly in the pan and stir-fry until the perilla oil is well absorbed. Finally, sprinkle 1 Tbsp of sesame seeds over the top for a nutty aroma, completing your delicious stir-fried chwinamul.
