Ingredients with Measurements:
- 1 bunch of chwinamul (Korean aster)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1/4 teaspoon black pepper
- 1 green onion, thinly sliced
Special equipment needed: None
Step-by-step instructions:
1. Rinse the chwinamul thoroughly in cold water and drain.
2. Cut off the roots and any tough stems.
3. In a small bowl, mix together the soy sauce, sugar, sesame oil, garlic, and ginger.
4. Heat the vegetable oil in a large pan over medium-high heat.
5. Add the chwinamul to the pan and stir-fry for 1-2 minutes.
6. Pour the soy sauce mixture over the chwinamul and stir to coat.
7. Add the water and black pepper to the pan and bring to a boil.
8. Reduce the heat to low and simmer for 10-15 minutes, or until the chwinamul is tender and the sauce has thickened.
9. Garnish with sliced green onion and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature: Medium-high heat for stir-frying, low heat for simmering
Serving size: 4
Nutritional information:
Calories per serving: 60
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrate: 6g
Dietary fiber: 1g
Total sugars: 3g
Protein: 2g
Substitutions for ingredients:
- Chwinamul can be substituted with spinach or other leafy greens.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Garlic and ginger can be substituted with garlic powder and ginger powder.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Add red pepper flakes for a spicy kick.
- Use chicken or beef broth instead of water for a richer flavor.
- Add sliced carrots or bell peppers for extra color and texture.
Tips and tricks:
- Be sure to rinse the chwinamul thoroughly to remove any dirt or sand.
- Cut off the roots and any tough stems before cooking.
- Stir-fry the chwinamul quickly over high heat to prevent it from becoming mushy.
- Simmer the chwinamul in the sauce until it is tender and the sauce has thickened.
- Garnish with sliced green onion for extra flavor and color.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl or on a plate with the sauce spooned over the top.
Garnishes:
Sliced green onion
Pairings:
Chwinamul Jorim pairs well with steamed rice and other Korean side dishes such as kimchi and pickled vegetables.
Suggested side dishes:
Steamed rice, kimchi, pickled vegetables
Troubleshooting advice:
- If the chwinamul is too tough, simmer it for a few more minutes until it is tender.
- If the sauce is too thin, simmer it for a few more minutes until it has thickened.
- If the sauce is too salty, add a little more water or sugar to balance the flavors.
Food safety advice:
Be sure to rinse the chwinamul thoroughly to remove any dirt or sand before cooking.
Food history:
Chwinamul is a popular Korean vegetable that grows wild in the mountains. It is often used in Korean cuisine for its unique flavor and nutritional benefits.
Flavor profiles:
Salty, sweet, savory, nutty
Serving suggestions:
Serve hot as a side dish with steamed rice and other Korean side dishes.
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Region: Korean