Korean Side Dish (Aster Scaber)

Chwinamul 취나물

Chwinamul (also spelled chuinamul or chinamul) is a Korean leaf vegetable. It consists of the leaves of various species of wild flowering plants, including Aster scaber. There are approximately 24 edible varieties in Korea of which most are found on mountains. The leaves have a distinctive scent and their consumption is believed to be healthful, as they are full of protein, calcium, vitamins B1·B2, niacin, and iron. They are often sauteed until they wilt and served as a banchan (side dish), included in dishes such as bibimbap, and even used for medicinal purposes.

Ingredients:

1 package (100-120 grams) of dried chwinamul (dried aster scaber)

onion

garlic

canola oil

soy sauce

honey

roasted sesame seeds

sesame oil

Directions:

1. Take the dried aster scaber out of the package and rinse it in cold water.
2. Put it in a large pot. Fill the pot with with water, 3 inches above the chwinamul.
3. Bring to a boil with the lid closed over high heat for 25-30 minutes.
4. Turn off the heat and let it sit for 2 hours.
5. 2 hours later, rinse and drain it 3-4 times in cold water to remove dirt and grit.
6. Put it back into the large pot and fill with water 4 or 5 inches above the chwinamul.
7. Soak it overnight (about 10-12 hours). The volume of chwinamul will increase to about 5 cups
8. Rinse and drain.
9. Cut it into bite size pieces about 2 inches long.
10. Slice 1 medium onion (1 cup’s worth) and mince 4 cloves of garlic.
11. In a heated pan, add 2 tbs canola oil, sliced onion, garlic, and stir fry for 30 seconds.
12. Add the chwinamul, 1/3 cup soy sauce, and 1 tbs honey and keep stirring for 8 minutes.
    *tip: Taste a sample. If it is still tough, add more water and simmer longer with the lid closed. 
13. Turn off the heat and add 2 ts sesame oil and 1 tbs roasted sesame seeds.
14. Garnish with silgochu (dried shredded red pepper) or pine nuts.

I love Korean Food!~ \ (•◡•) /