Fragrant Seasoned Aster Scaber (Chwinamul) with Soybean Paste & Soy Sauce
Fragrant Seasoned Aster Scaber (Chwinamul) with Soybean Paste & Soy Sauce
How to Make Seasoned Chwinamul: Enjoying Aster Scaber with Soybean Paste and Soy Sauce
I bought some freshly trimmed Aster Scaber (Chwinamul) from the market, a true spring delicacy. I blanched it in boiling salted water, then rinsed it thoroughly in cold running water. To retain its moisture and tender texture, I squeezed out the excess water gently, leaving it slightly damp. This recipe offers two delicious seasoning options: a savory soybean paste dressing and a flavorful soy sauce dressing. Both are tossed with the blanched Chwinamul to create wonderful side dishes that are perfect with rice.
Basic Ingredients- 1 handful blanched Aster Scaber (Chwinamul, approx. 100g)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted or crushed sesame seeds
Soy Sauce Seasoning- 1 Tbsp soy sauce (Guk-ganjang)
- 1 Tbsp soy sauce (Guk-ganjang)
Cooking Instructions
Step 1
In a pot, bring enough water to generously cover the Aster Scaber to a rolling boil. Once boiling, add 1 tablespoon of salt.
Step 2
Add all the prepared Aster Scaber to the boiling water.
Step 3
Gently stir the Aster Scaber to ensure even blanching. As soon as the water begins to boil again, remove the chwinamul. Over-blanching will make the vegetable mushy and unpleasant, so blanch it just long enough to retain a slight crispness.
Step 4
Immediately transfer the blanched Aster Scaber to a bowl of cold running water and let it cool completely.
Step 5
Rinse the cooled Aster Scaber a few times by swishing it in the water to remove any residual impurities. Drain it in a colander. Gently squeeze out the excess water; avoid wringing it out too dry. You want it to retain some moisture for a tender, pleasant texture.
Step 6
Cut the Aster Scaber into bite-sized pieces.
Step 7
★ Prepare the Soy Sauce Seasoning: In a bowl, combine 1 tablespoon of soy sauce (Guk-ganjang), 1/2 tablespoon of minced garlic, 1 tablespoon of sesame oil, and 1 tablespoon of crushed sesame seeds. Mix well to create the seasoning.
Step 8
Add the prepared Aster Scaber to the soy sauce mixture. Gently toss and mix with your hands until the seasoning is evenly distributed and coats the chwinamul.
Step 9
This is your fragrant Aster Scaber seasoned with soy sauce. Enjoy it with your meal.
Step 10
★ Prepare the Soybean Paste Seasoning: In a separate bowl, combine 1 tablespoon of Ssamjang, 1/2 tablespoon of minced garlic, 1 tablespoon of crushed sesame seeds, and 1 tablespoon of sesame oil. Mix well. (Tip: For a richer flavor, you can mix traditional Doenjang and Gochujang in a 1:1 ratio instead of using pre-made Ssamjang.)
Step 11
Add the prepared Aster Scaber to the soybean paste mixture. Gently toss and mix with your hands until the seasoning is well absorbed by the chwinamul.
Step 12
Your delicious and savory Aster Scaber seasoned with soybean paste is now ready. Serve it as a hearty side dish.
