Fragrant Seasoned Chwinamul (Aster Scaber) Salad
Fragrant Seasoned Chwinamul (Aster Scaber) Salad
Aromatic and Refreshing Chwinamul Seasoned Salad
As time goes by, my palate has developed a fondness for ingredients with distinct aromas, something I didn’t appreciate in my youth. Chwinamul seasoned salad, in particular, became a favorite after trying it as a side dish at restaurants, which inspired me to make it at home. This recipe brings out the fresh, clean flavors of chwinamul, perfect for a light and healthy side dish.
Ingredients- 1 bag Chwinamul (Aster Scaber)
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1/2 Tbsp Minced Garlic
- Pinch of Salt
- 1 Tbsp Sesame Oil
- Green Onion (thinly sliced)
- Sesame Seeds (toasted)
Cooking Instructions
Step 1
First, trim the chwinamul. Remove any wilted or bruised leaves and cut off the tough, fibrous stems. If any parts feel mushy, discard them. Focus on removing only the thickest and toughest stems. Rinse the greens thoroughly under running water multiple times to ensure all dirt and debris are removed.
Step 2
Bring a pot of water to a boil and add a pinch of salt. Add the prepared chwinamul and blanch for about 1 minute and 30 seconds to 2 minutes. The exact cooking time may vary depending on the freshness and thickness of the chwinamul. Be careful not to overcook, as it can become mushy, or undercook, as it might remain tough. Blanch until the stems are tender.
Step 3
Once blanched, immediately transfer the chwinamul to a bowl of cold water. Rinsing with cold water helps to preserve its vibrant green color and maintain a pleasant crispness. Gently squeeze out excess water from the greens. If the strands are very long, you can cut them into more manageable, bite-sized pieces with scissors for easier eating.
Step 4
Now it’s time to season. In a bowl, combine the blanched chwinamul with the soy sauce for soup, minced garlic, and thinly sliced green onions. Put on a pair of disposable gloves and gently mix everything together. Typically, soy sauce for soup is used for seasoning. If you find it lacks depth, you can reduce the amount of soy sauce slightly and add a touch of fish sauce for extra umami. For a cleaner taste, it’s often best to use soy sauce for the primary seasoning and then adjust with a pinch of salt if needed.
Step 5
When mixing, gently separate any clumps of greens to ensure the seasoning is evenly distributed. Continue to gently toss until all the chwinamul is well-coated with the seasoning. Finally, drizzle in 1 tablespoon of sesame oil for a rich, nutty aroma and finish. You can also use perilla oil for a different flavor profile, but I personally prefer sesame oil as it complements the natural herbaceousness of the chwinamul without overpowering it. Finish by sprinkling toasted sesame seeds on top for added texture and visual appeal.
