Chwinamul Muchim
Blanched aster greens tossed with savory soup soy sauce, garlic, and toasted sesame oil. This classic Korean banchan delivers a fragrant, herbal flavor profile.
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Ingredients
- 6 oz fresh aster greens, trimmed
- 1 tsp coarse salt
- 1 tbsp soup soy sauce
- 2 garlic cloves, minced
- 1 stalk scallion, finely chopped
- 1 tbsp toasted sesame oil
- 1 tsp toasted sesame seeds, crushed
Instructions
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1
Bring a large pot of water to a boil and stir in 1 tsp coarse salt.
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2
Add 6 oz trimmed fresh aster greens and blanch for 1 to 2 minutes until tender.
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3
Drain greens immediately and plunge into cold water to stop cooking.
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4
Squeeze out excess water thoroughly with your hands, then chop greens into bite-sized lengths.
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5
In a mixing bowl, combine 1 tbsp soup soy sauce, 2 minced garlic cloves, 1 stalk finely chopped scallion, 1 tbsp toasted sesame oil, and 1 tsp crushed toasted sesame seeds.
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6
Add the prepared greens to the bowl and toss gently by hand to season evenly.
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