Fragrant Chwinamul (Aster Scaber) Rice
Fragrant Chwinamul (Aster Scaber) Rice
How to Make Chwinamul Rice Even More Aromatic Using a Pressure Cooker
Chwinamul Rice is a must-have dish in spring! Here’s how to make it even more fragrant. We’ll be using a pressure cooker for this recipe. This dish captures the essence of spring with the gentle aroma of chwinamul and perfectly cooked rice.
Rice Cooking Ingredients- 300g blanched chwinamul (washed and drained)
- 1 1/2 cups short-grain rice (approx. 270g)
- 300ml rice water or regular water (adjust water level based on rice type)
Chwinamul Seasoning- 1 tsp soup soy sauce (guk-ganjang)
- 1 Tbsp perilla oil (deulgireum)
- 2 pinches of salt (adjust to taste)
- 1 tsp soup soy sauce (guk-ganjang)
- 1 Tbsp perilla oil (deulgireum)
- 2 pinches of salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare the 300g of blanched chwinamul. Wash it thoroughly, drain any excess water, and then chop it into bite-sized pieces, about 2-3 cm long, suitable for mixing into rice. You can set aside a small portion of the stem parts to finely mince for the seasoning later if you wish.
Step 2
Rinse the 1 1/2 cups of short-grain rice and let it soak for about 10 minutes. Using rice water (sseunmul) will add a richer flavor, but regular water is fine too. Prepare 300ml of rice water or regular water. (The amount of water may need adjustment depending on the type of rice and how long it was soaked.)
Step 3
In a bowl, gently mix the prepared chwinamul with 1 tsp of soup soy sauce, 1 Tbsp of perilla oil, and 2 pinches of salt. Season it mildly, as the flavors will concentrate when cooked with the rice. This light seasoning ensures a balanced taste in the final dish.
Step 4
Now, place the soaked rice into your electric pressure cooker. Spread the seasoned chwinamul evenly over the rice. Pour in the prepared 300ml of rice water or regular water. Close the lid and select the ‘regular cooking’ mode. Using a pressure cooker helps the rice become fluffy and allows the chwinamul aroma to infuse beautifully.
Step 5
For an extra burst of fragrance, you can finely mince some of the chwinamul stems that you set aside earlier. Sprinkle this minced stem over the cooked rice or mix it into the separate dipping sauce. This technique further enhances the delightful aroma of the chwinamul rice.
Step 6
To elevate the meal, prepare a separate dipping sauce. Finely chop half a handful of chives. In a small bowl, combine 1 soju cup of water, 2 soju cups of regular soy sauce, 0.5 Tbsp of sugar, 1 Tbsp of minced garlic, 2 Tbsp of gochugaru (Korean chili flakes), 1 Tbsp of perilla oil, and sesame seeds to your preference. Mix well. This sauce, when mixed with the chwinamul rice, is absolutely delicious!
