Savory Aster Scallion Stir-Fry with Perilla Seeds
Savory Aster Scallion Stir-Fry with Perilla Seeds
Aster Scallion Stir-Fry: A Flavorful Spring Vegetable Dish
Aster scallions, a fragrant herald of spring! We’ll explore the charm of common aster scallions and the famous Ulleungdo ‘Bujikkaengi’, and then introduce a recipe for ‘Aster Scallion Stir-Fry’ that reduces bitterness while enhancing nutty and tender flavors. Experience the deep, inherent taste of aster scallions hidden behind their slight bitterness, through the fantastic harmony of perilla oil and perilla seed powder. How about making a delicious meal with aster scallions, known to be good for restoring energy?
Main Ingredients- Aster scallions (Cham Chwinamul) 600g
- Minced garlic 1 Tbsp (approx. 1 whole head)
- Finely chopped green onion 1/2 stalk
- Thinly sliced red chili pepper 1
Seasoning Ingredients- Salt 1 Tbsp (for blanching)
- Perilla oil 5 Tbsp
- Soup soy sauce 4 Tbsp
- Perilla seed powder (generous amount) 4 Tbsp
- Anchovy & kelp broth 1 cup (200ml)
- Salt 1 Tbsp (for blanching)
- Perilla oil 5 Tbsp
- Soup soy sauce 4 Tbsp
- Perilla seed powder (generous amount) 4 Tbsp
- Anchovy & kelp broth 1 cup (200ml)
Cooking Instructions
Step 1
First, prepare the aster scallions while they are fresh. Trim the thick stems by thinly slicing them with a knife or removing tough fibers. Cut any excessively long stems into bite-sized pieces and remove any wilted or damaged leaves.
Step 2
Rinse the trimmed aster scallions thoroughly under cold running water multiple times to remove any dirt or debris. Avoid soaking them for too long to preserve their freshness.
Step 3
Bring a generous amount of water to a rolling boil in a large pot. Add 1 tablespoon of salt. Once the water is boiling vigorously, add the prepared aster scallions and blanch for just 1 minute. Be careful not to overcook, as they can become mushy and lose their aroma.
Step 4
Immediately after blanching, transfer the aster scallions to a bowl of cold water to completely cool them down. Rinse them several times in cold water until they are no longer warm. This step is crucial for maintaining their crisp texture and reducing any bitterness.
Step 5
Gently squeeze out excess water from the cooled aster scallions and chop them into manageable, bite-sized pieces, about 3-4 cm long. In a separate bowl, combine the chopped aster scallions with minced garlic, chopped green onion, 3 Tbsp of perilla oil (for seasoning), and 4 Tbsp of soup soy sauce. Gently toss to coat and marinate the scallions.
Step 6
Heat a pan over medium heat. Add the marinated aster scallions and stir-fry. Once the scallions start to release moisture, pour in 1 cup of anchovy and kelp broth. When the broth has mostly evaporated, reduce the heat to low. Add the remaining 2 Tbsp of perilla oil and continue to stir-fry gently until the scallions are tender.
Step 7
Finally, add a generous amount of perilla seed powder (4 Tbsp) and gently toss to combine everything well. Stir-fry for just a short moment after adding the perilla seed powder, then turn off the heat. This helps to maximize the rich, nutty flavor of the perilla seeds. For added color, you can stir-fry the sliced red chili pepper along with the scallions.
