Aromatic Chwinamul (Aster Scaber) Salad Recipe
How to Make Chwinamul Salad: Blanching and Cooking Tips for This Spring Delicacy
Here’s a recipe for a fragrant Chwinamul salad, made with a small harvest from my vegetable garden. After a brief hiatus from cooking, I’m sharing this delicious recipe that I prepared and saved back in late April. Enjoy the fresh taste of spring vegetables made easily at home! #SpringVegetables #Chwinamul #ChwinamulSalad #BlanchingChwinamul #ChwinamulRecipes #HowToMakeChwinamulSalad #VegetableTypes #BoilingChwinamul
Main Ingredients
- 150g blanched Chwinamul (Aster Scaber)
- 0.5 Tbsp coarse salt (for blanching)
- 1 Tbsp vinegar (for soaking)
Seasoning Ingredients
- 1 Tbsp tuna extract or soy sauce
- 0.3 Tbsp minced garlic (a tiny amount)
- 0.8 Tbsp toasted sesame seeds
- 0.7 Tbsp perilla oil (or sesame oil)
- 1 Tbsp tuna extract or soy sauce
- 0.3 Tbsp minced garlic (a tiny amount)
- 0.8 Tbsp toasted sesame seeds
- 0.7 Tbsp perilla oil (or sesame oil)
Cooking Instructions
Step 1
#PreparingChwinamul: Last year, I had a bountiful harvest of Chwinamul, but this year, weeds reduced the yield, which was a bit disappointing. If it’s growing again now, it might be a bit tougher. While Chwinamul is generally tender, trim off any thick, tough stems. Also, remove any yellowed or bruised leaves. Wash the Chwinamul about three times, then soak it in water with a tablespoon of vinegar for about 10 minutes to refresh it.
Step 2
Bring a generous amount of water to a rolling boil in a pot, then add 0.5 Tbsp of coarse salt. Add the prepared Chwinamul. Once the leaves have wilted slightly, flip them over. I blanched mine for just 30 seconds for a tender texture, but if you’re using store-bought Chwinamul or have a larger quantity, blanching for up to 1 minute 30 seconds is recommended. Immediately transfer the blanched Chwinamul to cold water to quickly cool it down, then drain it well in a colander.
Step 3
Gently press the blanched Chwinamul with both hands to squeeze out any excess water. Chwinamul doesn’t hold a lot of water, so you don’t need to wring it out too forcefully. Place the drained Chwinamul into a mixing bowl. Add the tuna extract (or soy sauce) for a savory flavor and just a small amount of minced garlic. Be mindful not to add too much minced garlic, as it can overpower the delicate aroma of the Chwinamul.
Step 4
Add the toasted sesame seeds for a nutty flavor and the perilla oil (or sesame oil) to enhance the aroma. I usually use sesame oil, but I found that using perilla oil resulted in a richer, more savory taste!
Step 5
Gently toss and mix the ingredients with your hands until well combined. This completes your delicious Chwinamul salad! Taste it and if needed, add a pinch more salt to suit your preference.
Step 6
Even with just soy sauce or tuna extract for seasoning, the flavor is wonderfully savory, clean, and subtle. It truly captures the essence of spring.
Step 7
While fresh Chwinamul is delightful in spring, dried Chwinamul (muknamul) stir-fried in the fall is also a fantastic dish. Explore the diverse flavors of Chwinamul!
