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zakruti.com » Dish recipes » Maangchi
Aster Scaber side dish )

Aster Scaber side dish )

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Rating: 4.0; Vote: 1
Music: Whatever we become by Jung Min A Chwinamul (aster scaber): I'm introducing one of the most delicious, flavorful, and nutritious mountain vegetable delicacies to you. Ingredients: 1 package (100-120 grams) of dried chwinamul (dried aster scaber, onion, garlic, canola oil, soy sauce, honey, roasted sesame seeds, and sesame oil. See my site for pictures and descriptions of ingredients: Directions: 1. Take the dried aster scaber out of the package and rinse it in cold water. 2. Put it in a large pot. Fill the pot with with water, 3 inches above the chwinamul. 3. Bring to a boil with the lid closed over high heat for 25-30 minutes. 4. Turn off the heat and let it sit for 2 hours. 5. 2 hours later, rinse and drain it 3-4 times in cold water to remove dirt and grit. 6. Put it back into the large pot and fill with water 4 or 5 inches above the chwinamul. 7. Soak it overnight (about 10-12 hours. The volume of chwinamul will increase to about 5 cups 8. Rinse and drain. 9. Cut it into bite size pieces about 2 inches long. 10. Slice 1 medium onion (1 cup's worth) and mince 4 cloves of garlic. 11. In a heated pan, add 2 tbs canola oil, sliced onion, garlic, and stir fry for 30 seconds. 12. Add the chwinamul, 1/3 cup soy sauce, and 1 tbs honey and keep stirring for 8 minutes. tip: Taste a sample. If it is still tough, add more water and simmer longer with the lid closed. 13. Turn off the heat and add 2 ts sesame oil and 1 tbs roasted sesame seeds. 14. Garnish with silgochu (dried shredded red pepper) or pine nuts.
Date: 2020-08-19

Comments and reviews: 10


I think I have had this vegetable when I go to a korean tofu house to eat! I think its in the bibimbap if im not mistakened. Its really yummy! The light colored parts like a whitish yellow part, is that like sort of a soft but yucca or potato-ish texture? If it is then im sure ive had it before! Its really yummy!
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Hi maangchi. i haven't seen one of your videos in a while. my mouth is just watering. i have to say. i commend you on your supreme kitchen hygiene. i love the way you clean everything to perfection. bravo! thanks for the post.
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I ate chwinamul one time exactly like how you showed! It was so delicious and earthy it always makes my mouth water everytime I think about it. It's one of my favourite foods ever: .
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Hello Maangchi, I love your videos! ;) Could you send me the song you used in this video, please? (yuuki. crossinteria. pl) It's so beautiful and I can't find it: (
Kisses;
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my mom uses this in a traditional chinese soup, she just puts it in the water (after washing) with pork shoulder, pine nuts, garlic and other ingredients
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lnd1o1 here is the recipe for tangsuyuk maangchi. com/recipe/tangsuyuk. Check out this page for all of Maangchi's recipes! maangchi. com/recipes/
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catsmew Like a lot of Korean vegatables, it can be that they have to boil out the poisonous parts to be left with the nutritious, safe ones.
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what does multigrain rice taste like? never actually tasted it but it looks healthy. LOL
btw do you prefer multigrain rice or normal rice?
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Dutchguycooking it's a vegetable but is almost like a mountain weed. it's tough to chew but has a very unique taste! give it a try!
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Hello. I found fresh chwi namul leaves at my local market. What would be the best way to prepare the fresh leaves? Thank you
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