Aster Scaber side dish
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.
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: http://www.maangchi.com/ingredients
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.