Savory Stir-fried Chwinamul (Aster Scaber)
Stir-fried Dried Chwinamul Recipe
This recipe features fragrant chwinamul (Aster Scaber), rehydrated and then stir-fried in perilla oil. While preparing dried vegetables takes time for soaking and boiling, the result is a flavorful and satisfying dish. Once made, it’s not just a great side dish but also a versatile ingredient for bibimbap and other Korean meals. Dried vegetables are also rich in vitamins due to the concentration process during drying, making this a healthy choice.
Main Ingredients- 30g dried chwinamul (Aster Scaber)
- 1 tsp salt (for boiling)
- 2 Tbsp perilla oil (for stir-frying)
- 1 Tbsp toasted sesame seeds (for garnish)
- 3 Tbsp water (for stir-frying)
Seasoning- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp perilla oil (for seasoning)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp perilla oil (for seasoning)
Cooking Instructions
Step 1
First, prepare 30g of dried chwinamul. Its unique, aromatic scent is truly captivating.
Step 2
Place the dried chwinamul in a large bowl and soak it in lukewarm water for at least 1 hour, or until thoroughly rehydrated and softened. This step is crucial for tender results.
Step 3
Do not drain the chwinamul after soaking. Pour the soaking water directly into a pot along with the rehydrated chwinamul. Using the flavorful soaking water enhances the dish’s taste.
Step 4
Add 1 teaspoon of salt to the pot and boil the chwinamul for about 15 minutes, or until it becomes tender. Adjust the boiling time based on the texture of the chwinamul.
Step 5
Once boiled, turn off the heat. Cover the pot and let it sit undisturbed until the water has cooled down. This allows the residual heat to further tenderize the chwinamul, a step often referred to as ‘steaming’ or ‘resting’.
Step 6
While the chwinamul is boiling, prepare the seasoning. In a small bowl, combine 1 tablespoon of soup soy sauce, 1 teaspoon of minced garlic, 1 tablespoon of chopped green onion, and 1 tablespoon of perilla oil for added fragrance. Mix well.
Step 7
Carefully remove the boiled chwinamul from the pot and rinse it gently 2-3 times under cold running water. Squeeze out any excess water firmly with your hands, then cut the chwinamul into bite-sized pieces.
Step 8
Transfer the squeezed and cut chwinamul into the bowl with the prepared seasoning.
Step 9
Gently mix the chwinamul with the seasoning using your hands, ensuring an even coating. Be careful not to mash the delicate greens.
Step 10
Now, it’s time to stir-fry. Heat 2 tablespoons of perilla oil in a pan over medium heat. The nutty aroma of the perilla oil will beautifully complement the chwinamul.
Step 11
Add the seasoned chwinamul to the hot pan and stir-fry over medium-low heat. Allow the chwinamul to absorb the perilla oil and cook gently.
Step 12
During the stir-frying process, add 3 tablespoons of water. This helps to keep the chwinamul moist and tender, improving its texture.
Step 13
This is the final cooking step. Once the liquid has reduced slightly, turn the heat up to high and stir-fry quickly for about 1 minute. This quick high-heat stir-fry evaporates excess moisture, creating a delightful texture that is slightly crisp on the outside yet tender on the inside.
Step 14
Turn off the heat. Garnish with 1 tablespoon of toasted sesame seeds for both visual appeal and a nutty finish. Your delicious stir-fried chwinamul is now ready to be enjoyed!
