Fragrant Chamchwinamul Salad
[Spring Vegetable Recipe] How to Make a Delicious Chamchwinamul Salad Bursting with Spring Aroma!
When spring arrives, my grandmother sends me aromatic mountain vegetables from the countryside, making my meals a delight. Today, I’m sharing a recipe for ‘Chamchwinamul Salad,’ made with chamchwinamul, which boasts the finest fragrance among mountain vegetables. This recipe is simple yet truly captures the natural flavor of chamchwinamul. Let’s create a joyful table with vegetables full of spring essence!
Ingredients
- 200g Chamchwinamul (Korean Aster)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 tsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Salt (for blanching)
Cooking Instructions
Step 1
To best appreciate the natural fragrant flavor of chamchwinamul, it’s recommended to season it with guk-ganjang (or homemade soy sauce). While delicious when seasoned with doenjang (soybean paste), the strong doenjang aroma can overpower the delicate scent of chamchwinamul. Today, I’ll show you a recipe that uses very simple seasonings to bring out the full charm of chamchwinamul. It’s incredibly easy and simple for anyone to follow!
Step 2
To maximize the natural taste and aroma of chamchwinamul, it’s best to omit garlic. With just a few essential ingredients, you can fully savor the deep, authentic flavor of chamchwinamul.
Step 3
The very first step is to carefully trim the fresh chamchwinamul. Remove any unsightly leaves or tough stems.
Step 4
After trimming, rinse the chamchwinamul thoroughly under running water to remove any dirt or debris. Then, place it in a colander to drain excess water.
Step 5
Now it’s time to blanch the chamchwinamul. I blanched mine for about 4 minutes. However, the blanching time can be adjusted according to your preferred texture.
Step 6
Blanching too briefly might result in tough, unpleasant-to-eat greens. Conversely, over-blanching can make the leaves mushy and detract from the texture. Therefore, it’s best to check the tenderness by touching the stems periodically while blanching to achieve the ideal doneness.
Step 7
Once blanched, immediately rinse the chamchwinamul in cold water to cool it down. This helps to maintain its vibrant green color and crisp texture.
Step 8
Take the rinsed chamchwinamul and gently squeeze out as much water as possible with your hands. If there’s too much water, the seasoning might taste diluted, so squeeze thoroughly.
Step 9
Now, simply add all the seasoning ingredients and gently toss to combine. Your delicious chamchwinamul salad will be ready! The seasoning requires only guk-ganjang, sesame oil, and toasted sesame seeds.
Step 10
Instead of adding whole sesame seeds, it’s better to use ground sesame seeds (from a mortar and pestle or a grinder) to enhance the nutty flavor and aroma. I used finely ground seeds from a stone mortar.
Step 11
Although made with simple ingredients, this chamchwinamul salad boasts a flavor that is anything but simple! Without strong seasonings, you can fully enjoy the naturally fragrant essence of the chamchwinamul.
Step 12
Finally, a generous sprinkle of toasted sesame seeds adds a delightful nuttiness, creating a fantastic harmony with the fragrant chamchwinamul. With just this freshly made chamchwinamul salad, you could easily finish a whole bowl of rice!
Step 13
Why not create a flavorful spring side dish that whets your appetite with these fragrant spring vegetables? Enjoy a bountiful and delicious meal with these seasonal spring vegetables, savoring the refreshing flavors and making the most of these delightful spring days 🙂
