Culinary Explorer
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Chwinamul-muchim (Seasoned Aster Greens)
Created by Chef Jeong-sun
The king of spring mountain greens, blanched just until tender, squeezed dry, and dressed with doenjang and sesame so its clean bitterness still speaks.
Chwinamul belongs to spring markets, when the baskets of san-namul (mountain greens) arrive with soil still caught near the stems. Buy it when the leaves are lively and the stems snap, not when they hang tired over the edge of the basket. Cook the month you're standing in. In April and May, make this with fresh greens. In winter, use dried chwinamul and give it time, because dried mountain greens won't forgive impatience.
Ingredients
fresh chwinamul (aster scaber greens)
Quantity
300g
tough stems trimmed
coarse sea salt
Quantity
1 tablespoon
for blanching water
doenjang (Korean fermented soybean paste)
Quantity
1 tablespoon
| Ingredient | Quantity |
|---|---|
| fresh chwinamul (aster scaber greens)tough stems trimmed | 300g |
| coarse sea saltfor blanching water | 1 tablespoon |
| doenjang (Korean fermented soybean paste) | 1 tablespoon |
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