Homemade Dried Wild Greens (Muknamul) Bursting with Sunshine
Homemade Dried Wild Greens (Muknamul) Bursting with Sunshine
How to Make Delectable Dried Wild Greens, Preserving Spring to Autumn’s Bounty
Muknamul refers to wild mountain vegetables, harvested from early spring to autumn, then blanched and meticulously dried. These dried greens are cherished for their concentrated flavors and nutritional value. They can be a mix of various wild vegetables or a single type, all preserved to capture the essence of the mountains. This recipe focuses on Chwinamul (Aster yomena), a wild green known for its distinct aromatic and slightly bitter taste. Properly dried under the sun, Chwinamul Muknamul becomes a flavorful and healthy addition to any meal.
Main Ingredients- 1kg fresh Chwinamul (Aster yomena)
- A pinch of coarse salt (for blanching)
Cooking Instructions
Step 1
Prepare 1kg of fresh Chwinamul. Wash it thoroughly under running water to remove any dirt or debris. Bring a large pot of water to a rolling boil, adding a generous pinch of coarse salt. Once boiling, carefully add the washed Chwinamul and blanch for about 3-5 minutes until tender but not mushy. Immediately drain the blanched greens and rinse them under cold water to stop the cooking process and cool them down. This step also helps to remove any bitterness.
Step 2
It’s crucial to remove as much water as possible from the blanched Chwinamul. Squeeze out excess water by clenching handfuls of the greens. Then, spread the squeezed greens on a flat surface and gently pull them apart strand by strand. This separation prevents clumping and ensures even drying. If there are any tough, thick stems, you can remove them or chop them finely for easier consumption.
Step 3
Spread the separated Chwinamul in a single layer in a well-ventilated area, away from direct strong sunlight, and let them dry for two days until completely brittle. Drying in partial shade or on a less sunny day helps preserve the vibrant green color. Periodically toss or flip the greens to ensure they dry evenly and thoroughly. Incomplete drying can lead to spoilage during storage.
Step 4
Once the muknamul is completely dry and brittle, break it into desired lengths and store it in an airtight container or a zip-top bag. Keep it in a cool, dry place. Properly dried muknamul can be stored for a long time and can be rehydrated in lukewarm water before being used in various dishes such as seasoned side dishes (namul), bibimbap (mixed rice), or stews. Ensure it is fully rehydrated for best results in cooking.
