Seasoned Chwinamul with Ssamjang (Korean Soybean Paste)
Seasoned Chwinamul with Ssamjang (Korean Soybean Paste)
Fragrant Chwinamul Made Deliciously Simple with Ssamjang: A Quick and Tasty Side Dish
Gently toss fresh chwinamul (Aster scaber) with savory and flavorful ssamjang for a delightful side dish. This recipe is incredibly simple and quick, allowing you to enjoy the aromatic greens anytime. The unique, slightly bitter taste of chwinamul perfectly complements the rich, savory notes of ssamjang, making it an irresistible accompaniment to any meal. Prepare this refreshing side dish in minutes!
Main Ingredients- Chwinamul (Aster scaber) 150g (Choose fresh, tender leaves and stems)
- Toasted sesame seeds 1 Tbsp (for nutty flavor and garnish)
- Salt 1/2 Tbsp (for blanching)
- Green onion 1/3 stalk (preferably the white part)
Ssamjang Seasoning- Ssamjang (Korean soybean paste) 2 Tbsp (Homemade or store-bought)
- Minced garlic 1/2 Tbsp
- Minced green onion 2 Tbsp (finely chopped)
- Sugar 1/2 Tbsp (adjust to taste)
- Anchovy extract or fish sauce 1/2 Tbsp (or Korean soup soy sauce)
- Perilla oil 1/2 Tbsp (for a rich, nutty aroma)
- Ssamjang (Korean soybean paste) 2 Tbsp (Homemade or store-bought)
- Minced garlic 1/2 Tbsp
- Minced green onion 2 Tbsp (finely chopped)
- Sugar 1/2 Tbsp (adjust to taste)
- Anchovy extract or fish sauce 1/2 Tbsp (or Korean soup soy sauce)
- Perilla oil 1/2 Tbsp (for a rich, nutty aroma)
Cooking Instructions
Step 1
Thoroughly wash the fresh chwinamul. Trim away any tough, woody stems, keeping only the tender stems and leaves. Ensure the greens are clean and ready for preparation.
Step 2
Finely mince the green onion. A very fine dice, similar to the garnish for Korean noodles, will integrate well into the seasoning and provide a pleasant texture.
Step 3
Bring a pot of water to a rolling boil. Add the salt and carefully add the prepared chwinamul. Blanch for about 30 seconds to 1 minute. Avoid overcooking, as this can make the greens mushy.
Step 4
Immediately transfer the blanched chwinamul to a bowl of cold water. This shocking process helps to retain its vibrant green color and crisp texture. Gently rinse, then squeeze out as much excess water as possible using your hands.
Step 5
In a separate bowl, combine all the seasoning ingredients: ssamjang, minced garlic, minced green onion, sugar, anchovy extract, and perilla oil. Stir well to create a harmonious seasoning paste.
Step 6
Add the squeezed chwinamul to the prepared seasoning. Gently toss and mix with your hands, ensuring every strand is coated with the flavorful ssamjang mixture. Finish by sprinkling with toasted sesame seeds. Your delicious chwinamul side dish is ready to be served!
