Ingredients with Measurements:
- 1 bunch of chwinamul (Korean wild greens)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- 1 clove of garlic, minced
- 1 teaspoon of gochugaru (Korean chili flakes)
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the chwinamul thoroughly under cold water and drain.
2. Bring a pot of water to a boil and blanch the chwinamul for 1-2 minutes until tender.
3. Drain the chwinamul and rinse under cold water to stop the cooking process.
4. Squeeze out any excess water from the chwinamul and chop into bite-sized pieces.
5. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, sugar, garlic, and gochugaru.
6. Pour the sauce over the chwinamul and toss to coat evenly.
7. Sprinkle with toasted sesame seeds before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 minutes
Temperature:
- None
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 50
- Fat: 4g
- Carbohydrates: 3g
- Protein: 2g
Substitutions for ingredients:
- Chwinamul can be substituted with spinach or other leafy greens.
- Gochugaru can be substituted with red pepper flakes.
Variations:
- Add sliced green onions or chopped cilantro for extra flavor.
- Use a different type of vinegar, such as apple cider or white wine vinegar.
- Add a splash of fish sauce for a more savory taste.
Tips and tricks:
- Be sure to squeeze out any excess water from the chwinamul to prevent the dish from becoming too watery.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Toast the sesame seeds in a dry pan over medium heat until fragrant and lightly browned.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Chwinamul Kim can be eaten cold or at room temperature, but if you prefer it warm, simply microwave for 30 seconds or heat in a pan over low heat until warmed through.
Presentation ideas:
- Serve the Chwinamul Kim in a small bowl or on a plate garnished with additional sesame seeds and chopped green onions.
Garnishes:
- Toasted sesame seeds
- Chopped green onions
- Cilantro leaves
Pairings:
- Serve alongside grilled meats or fish for a complete meal.
- Pair with steamed rice or other Korean side dishes.
Suggested side dishes:
- Kimchi
- Japchae (Korean glass noodles)
- Banchan (Korean side dishes)
Troubleshooting advice:
- If the dish is too salty, add a splash of water or more rice vinegar to balance out the flavors.
- If the dish is too spicy, add a little more sugar or sesame oil to mellow out the heat.
Food safety advice:
- Be sure to wash the chwinamul thoroughly before cooking to remove any dirt or debris.
Food history:
- Chwinamul is a type of Korean wild green that is commonly used in Korean cuisine. It is known for its slightly bitter taste and is often used in soups, stews, and side dishes.
Flavor profiles:
- Chwinamul Kim is a savory and slightly spicy dish with a nutty sesame flavor and a hint of sweetness.
Serving suggestions:
- Serve the Chwinamul Kim as a side dish or appetizer.
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Region: Korean