Chwinamul (Sauteed Aster Scaber)

Method10 steps · about 3 hr 10 min

1. 1

   Step 1: Soak Dried Chwinamul (40 g) in lukewarm water for 2-3 hrs or longer if you have thicker more mature leaves.

   Soak until leaves soften · 180 minUses 40 g dried Chwinamul (Aster Scaber) (40g = 9 oz wet Chwinamul) · Lukewarm water, enough to cover the dried greens

2. 2

   Step 2: Once the leaves are soft, remove it from water and let it drain.

   Uses Rehydrated chwinamul

   
3. 3

   Step 3: While the leaves are draining, chop garlic (1 tsp) and green onions (1 Tbsp).

   Uses 1 tsp chopped garlic · 1 Tbsp chopped green onions

4. 4

   Step 4: Get a handful of the leaves between your hands and squeeze out excess water. Don't squeeze so much that it feels dry but just enough so no water is dripping from the leaves.

   Uses Drained rehydrated leaves

5. 5

   Step 5: Closely examine the namul stems - if you are using old mature leaves, you may want to remove some tough stem ends by breaking them off with your hands. The ones I rehydrated are so perfectly young and tender that I really didn't need to do anything.

   Uses Squeezed leaves

6. 6

   Step 6: In a bowl, gently massage the drained and trimmed leaves with the soup soy sauce and perilla oil (1 Tbsp) (or sesame oil). Add only a little Korean solar sea salt (to taste) initially; reserve the rest of the listed upper amount and adjust to taste after cooking. Keep the chopped garlic for the pan and the green onions for finishing.

   Uses Trimmed leaves · 1 Tbsp guk ganjang (Korean soup soy sauce) · Korean solar sea salt to taste, up to 1 Tbsp · 1 Tbsp perilla oil (or sesame oil)

7. 7

   Step 7: Heat a non-stick pan on medium heat and give a couple swirls of vegetable oil (1 Tbsp).

   Uses 1 Tbsp vegetable oil

8. 8

   Step 8: Add the one teaspoon chopped garlic to the oiled pan and sauté for about a minute until it sizzles. Add the seasoned chwinamul and sauté for another 1–2 minutes.

   Sauté garlic and greens · 3 minUses Chopped garlic · Seasoned chwinamul

   
9. 9

   Step 9: Add 1/4 cup of water and cover with a lid then cook for 3 min or so until most of the water is gone.

   Steam covered · 3 minUses Sautéed chwinamul · 1/4 cup water

10. 10

    Step 10: Uncover and sauté for about 10 seconds, then add the chopped green onions and perilla seeds (1 tsp) (or sesame seeds). Taste and add a little more of the reserved salt only if needed.

    Uses Covered-cooked chwinamul · Chopped green onions · 1 tsp perilla seeds (or sesame seeds) · Reserved salt, only if needed