Aromatic Chwinamul Salad (Korean Wild)-, Spinach Salad
A Refreshing and Light Chwinamul Salad Recipe to Boost Your Appetite
Introducing a fragrant chwinamul salad made with fresh chwinamul grown in my own garden. This spring delicacy, blanched and seasoned lightly with soy sauce and sesame oil, is a perfect side dish that pairs wonderfully with rice. Because it’s homegrown, it’s exceptionally fresh and delicious. You can enjoy it fresh or dried, and it’s also great seasoned with doenjang (soybean paste) or gochujang (red chili paste). Today, we’re making a simple, light version using soy sauce and fish sauce. When you’re not feeling hungry, as a big fan of seasoned vegetables, I love turning this into a bibimbap (mixed rice bowl)!
Main Ingredients- 250g blanched chwinamul
- 1 Tbsp minced green onions or scallions
For Blanching Chwinamul- 1 Tbsp coarse sea salt
For Washing Chwinamul- 2 Tbsp vinegar
Seasoning Ingredients- 1 Tbsp soup soy sauce
- 1 Tbsp fish sauce (e.g., anchovy sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- A pinch of toasted sesame seeds
- 1 Tbsp coarse sea salt
For Washing Chwinamul- 2 Tbsp vinegar
Seasoning Ingredients- 1 Tbsp soup soy sauce
- 1 Tbsp fish sauce (e.g., anchovy sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- A pinch of toasted sesame seeds
- 1 Tbsp soup soy sauce
- 1 Tbsp fish sauce (e.g., anchovy sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Select the tender leaves from the fresh chwinamul grown in your garden. Remove any wilted leaves or tough stems, keeping only the soft parts to ensure a pleasant texture.
Step 2
Prepare the seasoning for your delicious chwinamul salad in advance. In a bowl, combine 1 Tbsp soup soy sauce, 1 Tbsp fish sauce, 0.5 Tbsp minced garlic, 1 Tbsp of nutty perilla oil, and finally, a pinch of toasted sesame seeds. Mix well to create the seasoning sauce.
Step 3
Since I have a lot of chwinamul, I’ll blanch some for immediate use and dry some for later. First, rinse the chwinamul thoroughly under running water 2-3 times to remove any dirt. For the final rinse, add about 2 Tbsp of vinegar to the water and let it soak for about 5 minutes. This helps to reduce any bitterness and makes the chwinamul taste even cleaner.
Step 4
Bring a generous pot of water to a rolling boil. Add 1 Tbsp of coarse sea salt to the boiling water. Carefully add the prepared chwinamul and blanch it. Chwinamul harvested later in spring might be a bit tougher than freshly picked ones, so test the tenderness by touching it and adjust the blanching time accordingly. Once blanched, rinse the chwinamul under cold running water and squeeze out any excess moisture.
Step 5
After blanching and squeezing out the water, the chwinamul can be dried in a dehydrator for storage, or a portion can be used immediately for salad. Today, instead of using dried chwinamul, we are making a fresh salad right after blanching.
Step 6
Place the squeezed chwinamul into the prepared bowl. Add all the pre-made seasoning ingredients. Gently mix and massage the chwinamul with the seasonings until it’s evenly coated. Be careful not to overmix, as it can make the greens mushy.
Step 7
This time, I’ve opted for a light and refreshing chwinamul salad without using doenjang or gochujang, focusing on the clean flavors of soup soy sauce and fish sauce. This method truly highlights the natural aroma of the chwinamul. #ChwinamulNamul #ChwinamulRecipe #ChwinamulDoenjangMoochim #ChwinamulPerillaStirFry For vegetable lovers like me, this is an unbeatable side dish for rice!
Step 8
As a big fan of seasoned vegetables, I’ve recently been enjoying bibimbap with plenty of namul, gochujang, and sesame oil. With a simple cold soup on the side, a bibimbap loaded with seasoned vegetables makes for a perfect meal without needing other side dishes.
Step 9
Chwinamul is delicious when dried and then stir-fried, and today’s method of blanching and seasoning it fresh is also a wonderful delicacy. Simply seasoning it with soup soy sauce results in a clean and wonderfully tasty dish, allowing the chwinamul’s natural flavor to shine through!
Step 10
You can also enjoy it in a soft and savory #ChwinamulStirFry style. I’ve been eating a lot of various seasoned vegetable dishes lately, enjoying them for their health benefits and delicious taste. Spring vegetables are always the best!
