Ingredients with Measurements:
- 2 cups of chwinamul (Korean aster leaves)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of chopped green onion
- 1 teaspoon of sugar
- 1 teaspoon of sesame seeds
- 1 teaspoon of red pepper flakes
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the chwinamul leaves thoroughly in cold water and drain well.
2. Cut the chwinamul into bite-sized pieces and put them in a mixing bowl.
3. Add soy sauce, sesame oil, minced garlic, chopped green onion, sugar, sesame seeds, and red pepper flakes to the bowl.
4. Mix well with your hands or a spoon until the seasoning is evenly distributed.
5. Taste and adjust the seasoning with salt if needed.
6. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 35
- Total fat: 2g
- Sodium: 330mg
- Total carbohydrates: 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.
- Sesame oil can be substituted with olive oil or avocado oil.
- Red pepper flakes can be substituted with gochujang or cayenne pepper.
Variations:
- Add sliced cucumber or carrot for a refreshing crunch.
- Use different herbs such as cilantro or basil for a different flavor profile.
- Add diced tofu or boiled egg for extra protein.
Tips and tricks:
- Make sure to rinse the chwinamul leaves thoroughly to remove any dirt or sand.
- Use your hands to mix the seasoning with the chwinamul for better flavor absorption.
- Chill the namul in the refrigerator for at least 30 minutes before serving for a more refreshing taste.
Storage instructions:
- Store leftover namul in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Namul is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the namul in a small bowl or on a plate as a side dish.
Garnishes:
- Garnish with additional sesame seeds or chopped green onion for extra flavor and color.
Pairings:
- Serve with rice and other Korean side dishes such as kimchi or japchae.
Suggested side dishes:
- Rice
- Kimchi
- Japchae
- Bulgogi
Troubleshooting advice:
- If the namul is too salty, rinse the chwinamul leaves again and adjust the seasoning accordingly.
Food safety advice:
- Make sure to rinse the chwinamul leaves thoroughly to remove any dirt or sand before consuming.
Food history:
- Chwinamul namul is a traditional Korean side dish made with chwinamul, a type of edible wild plant that grows in Korea.
Flavor profiles:
- Chwinamul namul has a refreshing and slightly bitter taste with a nutty and savory flavor from the sesame oil and soy sauce.
Serving suggestions:
- Serve as a side dish with rice and other Korean dishes.
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Region: Korean