Fragrant Seasoned Chwinamul (Aster Scaber) Recipe
Fragrant Seasoned Chwinamul (Aster Scaber) Recipe
Delicious Seasoned Chwinamul using Frozen Chwinamul, Spring Vegetable Dish
Chwinamul is rich in various vitamins and minerals, especially high in Vitamin A. It helps expel waste products from the body, lowers cholesterol levels, and has antioxidant properties beneficial for cancer prevention and delaying skin aging. It’s an alkaline food high in potassium, which helps excrete harmful salts accumulated in the body. While Chwinamul contains a toxin called oxalic acid, it volatilizes completely during the blanching process, making it essential to blanch before consumption. Fresh wild Chwinamul harvested in its spring season is tender and delicious; buying it in generous quantities, then blanching and freezing or drying it, allows for enjoyable consumption year-round. This recipe introduces how to make flavorful seasoned Chwinamul conveniently using frozen chwinamul.
Main Ingredients- 150g blanched Chwinamul (frozen or fresh)
- 2 Tbsp green onion, finely chopped
Seasoning- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp tuna extract (or fish sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds (ground)
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp tuna extract (or fish sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds (ground)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
We’re using Chwinamul that was harvested in the spring, trimmed, blanched, squeezed dry, and then frozen. It’s great for ‘cleaning out the fridge’ by using up ingredients you already have stored. Some were also dried to make ‘muknamul’ (dried seasoned greens) for holidays. When I lived in a house with a yard, I used to grow my own Chwinamul, but now even buying a single stalk of green onion feels expensive.
Step 2
To thaw the frozen Chwinamul, place it in a bowl of running water for a short while. Once thawed, gently press the greens with both hands to squeeze out as much water as possible. (If using fresh Chwinamul: Trim any thick stems, wash thoroughly under running water, then blanch in boiling water with 1 tablespoon of coarse salt for 1-2 minutes. Immediately rinse under cold water and drain.) Finely chop the green onion for the seasoning.
Step 3
In a large bowl, combine the squeezed Chwinamul and the chopped green onion. Add the seasoning ingredients: 1 tablespoon soy sauce for soup, 0.5 tablespoon tuna extract, 0.5 tablespoon minced garlic, 1 tablespoon ground sesame seeds, and 1 tablespoon sesame oil. Gently mix and toss the ingredients with your hands until everything is well combined. This creates a delicious seasoned Chwinamul. (While Chwinamul can be seasoned with doenjang or gochujang, today we’re making a clean and light version with soy sauce.)
Step 4
Transfer the finished seasoned Chwinamul to a serving dish. Sprinkle some whole sesame seeds on top for a beautiful presentation. You now have a clean, light, and delicious seasoned Chwinamul, a wonderful side dish.
Step 5
Although it’s not fresh Chwinamul, blanching and freezing it when it was in season ensures a tender texture and great flavor when seasoned.
Step 6
I really enjoy side dishes made with wild greens. I try to eat as much seasonal greens as possible, usually by blanching or drying them for storage. However, since moving into an apartment, it’s not as easy to grow them myself or store them as it was when I lived in a house.
Step 7
Even though I used frozen Chwinamul, its unique fragrant aroma is still present, making it a delicious side dish. This recipe can be adapted for other types of seasoned greens as well, so feel free to use it to create healthy and tasty side dishes with your favorite seasonal greens!
