Sesame Oil Scented! Soft Stir-fried Chwinamul (Aster Scaber) Recipe
Sesame Oil Scented! Soft Stir-fried Chwinamul (Aster Scaber) Recipe
How to Softly Boil Dried Chwinamul in Just 20 Minutes
Introducing a special recipe for stir-frying tender and flavorful chwinamul (Korean aster). Unlike typical dried vegetables, this dish avoids any toughness, bursting with the rich, nutty aroma of sesame oil and perilla powder. This chwinamul stir-fry is guaranteed to be a perfect companion to your rice! We’ll guide you through the essential steps of boiling dried chwinamul perfectly, and the secret to achieving deep flavor with just basic seasonings. Make this soft and delicious chwinamul stir-fry, which doesn’t require long cooking times, right now!
Main Ingredients- Boiled Chwinamul 400g
- Broth 1 cup (200ml water)
Seasoning Ingredients- Korean soy sauce for soup (Guk-ganjang) 2.5 Tbsp
- Anchovy sauce (or fish sauce) 1 Tbsp
- Minced garlic 0.5 Tbsp
- Sesame oil 2 Tbsp
- Ground perilla seeds 2 Tbsp
- Chopped green onions 2 Tbsp
- Toasted sesame seeds (for garnish)
- Korean soy sauce for soup (Guk-ganjang) 2.5 Tbsp
- Anchovy sauce (or fish sauce) 1 Tbsp
- Minced garlic 0.5 Tbsp
- Sesame oil 2 Tbsp
- Ground perilla seeds 2 Tbsp
- Chopped green onions 2 Tbsp
- Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the dried chwinamul. Dried vegetables can easily break apart when boiled directly, so soak them in lukewarm water for about 1-2 hours until fully rehydrated. This method ensures the chwinamul boils tenderly without losing its shape.
Step 2
The secret to boiling chwinamul tenderly in just 20 minutes? A pinch of baking soda! Once the water is at a rolling boil, add the soaked chwinamul and a pinch of baking soda. Boil for about 20 minutes. Let the chwinamul cool completely in the boiling water. Then, rinse thoroughly under cold running water 3-4 times until the water runs clear. Dried vegetables can contain dust or debris, so rinsing them multiple times is crucial. After rinsing, you can soak them in clean water for a short while.
Step 3
After rinsing and boiling, cut the chwinamul into bite-sized pieces. It’s best to cut them into substantial pieces to enjoy the texture, rather than very small ones.
Step 4
In a bowl, combine the cut chwinamul with all the seasoning ingredients except for the green onions (Korean soy sauce, anchovy sauce, minced garlic, sesame oil, ground perilla seeds). Gently mix and massage the seasonings into the chwinamul with your hands. Marinating the vegetables beforehand ensures the flavors penetrate deeply, making the stir-fry much more delicious.
Step 5
Prepare the broth for stir-frying. Simmer dried shiitake mushrooms (1 mushroom), shiitake stems (10 stems), green onion roots (1 root), dried kelp (3 pieces), and a small piece of dried pollack (hwangtae-po) in water to create a flavorful broth. This broth will add a delicious umami depth to the dish.
Step 6
While chwinamul can also be delicious with doenjang (fermented soybean paste) seasoning, using guk-ganjang (Korean soy sauce for soup) for dried chwinamul results in a cleaner and more refined taste. The key to even flavor distribution is to marinate all the ingredients together thoroughly before stir-frying. This step is essential for achieving a richer taste.
Step 7
Place the marinated chwinamul in a pan and stir-fry. Add enough prepared broth to moisten it. Cover the pan with a lid and cook over medium-low heat until most of the liquid has evaporated. This cooking method keeps the chwinamul moist while allowing the seasonings to meld beautifully.
Step 8
Finally, generously add the chopped green onions (about 2 Tbsp) for a fresh, aromatic finish. The refreshing taste of the green onions complements the chwinamul perfectly.
Step 9
And there you have it! A soft and delicious stir-fried chwinamul, rich with the nutty aroma of sesame oil and ground perilla seeds. Even though it’s made from dried vegetables, you can enjoy a texture as tender as fresh chwinamul.
Step 10
To preserve the natural fragrance of the chwinamul, only a small amount of garlic is used. The point is to add a subtle savory flavor without overpowering the fresh aroma and taste of the vegetable itself.
