4.5 from 24 votes
Chwinamul Bokkeum (Stir-fried Aster Scaber)
a Korean side dish made with dried chwinamul (aster scaber)
Servings:
4
Course:
Side Dish
Cuisine:
Korean
Ingredients
- dried chwinamul see note, about 2 ounces
- 1 tablespoon soup soy sauce or regular soy sauce, or to taste
- 1 tablespoon garlic minced
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon sesame oil or perilla oil
- 1 teaspoon sesame seeds or perilla seeds
- 2 tablespoons scallion chopped
Instructions
- Place the chwinamul in a medium to large pot filled with water ⅔ of the way.
- Bring it to a boil. Lower the heat to medium and continue to boil, covered, until the stem part is soft, about 30 minutes. It doesn’t have to be completely tender at this point. Turn off the heat, and cool the chwinamul in the cooking water until completely cooled and softened, up to 3 to 4 hours. Drain and wash thoroughly 2 to 3 times. Drain again.
- Cut into 3-inch lengths if long. In a skillet, season the chwinamul with the soup soy sauce and minced garlic. Let it stand for 10 to 20 minutes.
- Sauté with cooking oil for about 4 - 5 minutes over medium heat. Add 1/2 cup of water. Stir in the sesame oil, and toss with sesame seeds and scallion before turning the heat off.
Cup of Yum
Notes
- This yields 4 to 6 servings as a side dish or 8 servings in bibimbap. The recipe can be easily cut in half if you want to make less.