Ingredients with Measurements:
- 2 cups of chwinamul (Korean aster leaves)
- 6 cups of water
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of sesame oil
- 1 green onion, sliced
- 1 red chili pepper, sliced
Special equipment needed: None
Step-by-step instructions:
1. Rinse the chwinamul leaves thoroughly under running water and drain.
2. In a pot, add the chwinamul leaves, water, onion, and garlic. Bring to a boil over high heat.
3. Reduce the heat to medium-low and simmer for 20 minutes.
4. Add soy sauce, salt, and black pepper. Stir well and simmer for another 5 minutes.
5. Turn off the heat and add sesame oil. Stir well.
6. Garnish with sliced green onion and red chili pepper.
30 minutes
Temperature: Medium-low heat
Serving size: 4
Nutritional information:
- Calories: 25
- Fat: 2g
- Carbohydrates: 2g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Chwinamul can be substituted with spinach or kale.
- Red chili pepper can be substituted with jalapeno or serrano pepper.
Variations:
- Add tofu or sliced beef for extra protein.
- Use chicken or vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Be sure to rinse the chwinamul leaves thoroughly to remove any dirt or debris.
- Adjust the amount of soy sauce and salt to your taste preference.
- Add more water if the soup is too thick.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a garnish of sliced green onion and red chili pepper.
Garnishes:
- Sliced green onion and red chili pepper.
Pairings:
- Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
- Kimchi
- Steamed rice
- Pickled vegetables
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
- Be sure to cook the soup thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Chwinamul is a popular Korean vegetable that is commonly used in soups and stews.
Flavor profiles:
- The soup has a light and refreshing flavor with a hint of nuttiness from the sesame oil.
Serving suggestions:
- Serve hot as a soup or cold as a refreshing summer dish.
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Region: Korean