Chewy Dried Aster Scallion Stir-fry with Doenjang Paste (Chwinamul Makjang Bokkeum)
Chewy Dried Aster Scallion Stir-fry with Doenjang Paste (Chwinamul Makjang Bokkeum)
Dried Aster Scallion Stir-fry with Doenjang Paste
A delightful side dish that’s always a hit! Today, we’re making a special stir-fry with dried aster scallions (chwinamul), elevated with the rich, savory flavor of ‘makjang’ (a fermented soybean paste blend). This dish is incredibly aromatic and satisfying, perfect for a hearty meal. Let’s dive into this unique recipe!
Ingredients- 200g dried aster scallions (chwinamul)
- 1 Tbsp makjang (a mix of doenjang and ganjang)
- 1/2 Tbsp dried anchovy powder
- 1 Tbsp dried shiitake mushroom powder
- 1 Tbsp perilla oil
- 1/3 stalk scallion
- 1 red chili pepper
- 1.5 Tbsp perilla seed powder
Cooking Instructions
Step 1
First, soak the dried aster scallions in cold water until softened. Then, blanch them briefly in boiling water. Cut the softened scallions into bite-sized pieces. In a bowl, combine the cut chwinamul with 1/2 Tbsp anchovy powder, 1 Tbsp shiitake mushroom powder, 1 Tbsp perilla oil, and 1 Tbsp makjang. Gently massage the ingredients together to marinate. (Tip: You can omit the anchovy and shiitake powders and use anchovy or mushroom broth for a similar depth of flavor.)
Step 2
Heat 1 Tbsp of perilla oil in a pan over medium-low heat. Add the thinly sliced scallions and stir-fry until fragrant, creating a flavorful scallion oil. Once the scallions are fragrant, add the marinated chwinamul to the pan.
Step 3
Stir-fry quickly to combine the chwinamul and scallions. Keep the heat at medium to prevent burning and ensure everything is well incorporated.
Step 4
Pour in 1/2 cup of water, cover the pan with a lid, and let it simmer and stir-fry until the chwinamul is tender and the liquid has slightly reduced. This simmering step helps the flavors meld and makes the chwinamul extra soft.
Step 5
Once the liquid has reduced to a desirable consistency, add the finely chopped red chili pepper (seeds removed). Finally, sprinkle in 1.5 Tbsp of perilla seed powder for a nutty aroma and mix well to distribute evenly.
Step 6
Taste the dish and adjust the seasoning with a splash of soy sauce if needed. For me, the seasoning was just perfect! Your delicious dried aster scallion stir-fry with makjang is now ready to be enjoyed. Serve hot with rice!
