Savory Stir-Fried Chwinamul (Korean Aster) – A Spring Delicacy
Savory Stir-Fried Chwinamul (Korean Aster) – A Spring Delicacy
Boost Your Appetite with Fragrant Spring Chwinamul Stir-Fry!
While chwinamul is available year-round these days, the intense aroma of fresh, seasonal chwinamul is truly unforgettable. Pick a handful from your garden and whip up this hearty chwinamul stir-fry for a fulfilling meal. Any leftovers can be mixed with gochujang (red chili paste) for a delicious mountain vegetable bibimbap. This recipe captures the essence of spring and will surely awaken your taste buds!
Ingredients- 300g blanched chwinamul (Korean aster)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp plum extract (Maesilcheong)
- 1 Tbsp canola oil
- 2 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onion or scallion (about 1 root)
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Introducing the star of today’s dish: fresh, seasonal chwinamul. This fragrant spring vegetable is a wonderful ingredient on its own.
Step 2
First, bring a pot of water to a boil and add half a tablespoon of coarse sea salt. Add the chwinamul and blanch for about 1 minute until tender. Be careful not to overcook, as it can become mushy. Immediately rinse the blanched chwinamul under cold water to cool it down and preserve its crisp texture.
Step 3
The rich, savory aroma that fills the air as the chwinamul blanches is enough to make you anticipate its deep, profound flavor even before tasting it. This fragrance is the unique charm of seasonal chwinamul!
Step 4
Once blanched, gently squeeze out excess water from the chwinamul. Then, chop it into 2-3 cm lengths. Cutting it this way prevents the leaves from getting too loose and makes it easier to eat after stir-frying. It’s perfect for elders and children alike.
Step 5
Let’s start stir-frying! While some prefer to use perilla oil for a richer flavor, today we’re using a mix of fragrant sesame oil and mild canola oil for a balanced taste. Heat 1 Tbsp of sesame oil and 1 Tbsp of canola oil in a pan over medium heat. Add the chopped chwinamul and stir-fry until it slightly wilts and becomes fragrant.
Step 6
Once the chwinamul is sufficiently stir-fried, add 2 Tbsp of soup soy sauce, 1 Tbsp of plum extract, and 1/2 Tbsp of minced garlic. Continue to stir-fry, ensuring the seasonings are evenly distributed throughout the greens.
Step 7
Finally, add the chopped green onion (or scallion), 1 Tbsp of sesame oil, and 1 Tbsp of sesame seeds. Give it a quick final toss (‘whirly-whirly!’) to add a nutty aroma. For an even richer flavor, you can add the sesame oil and seeds after turning off the heat. Taste and adjust seasoning with more soup soy sauce or salt if needed. Your fragrant and delicious chwinamul stir-fry is ready!
