Seasoned Aster Scaber Greens (Chwinamul Muchim)
A fragrant seasoned side dish of aster scaber greens, blanched until vivid green and tossed in a gochujang dressing. A touch of salt in the boiling water keeps the color bright, and sesame oil and toasted sesame add a nutty finish.
Ingredients
Main
- Aster scaber greens (chwinamul)1 bunch (about 200g)
- Green onion1/2 stalk
- Salt (for blanching)A pinch
Sauce & Seasoning
- Gochujang (Korean chili paste)1 tbsp
- Sesame oil1 tbsp
- Minced garlic1/2 tbsp
- Oligosaccharide syrup1/2 tbsp
- Toasted sesame seeds1 tbsp
Directions
- 1
Trim the aster scaber greens and rinse them clean.
- 2
Blanch the greens in boiling water. Adding a little salt to the water keeps them a bright green.
- 3
Blanch quickly. Over-blanching turns the color yellowish, so work fast.
- 4
Rinse the bright-green blanched greens quickly in cold water.
- 5
Squeeze out the water firmly by hand and place in a bowl. After blanching and squeezing, the volume shrinks noticeably.
- 6
Cut the blanched greens in half into bite-size pieces and thinly slice the green onion.
- 7
Now the key dressing: mix 1 tbsp gochujang, 1 tbsp sesame oil, 1/2 tbsp sesame seeds and 1/2 tbsp oligosaccharide syrup.
- 8
In a deep bowl, add the greens, green onion, 1/2 tbsp minced garlic, 1/2 tbsp sesame seeds and the prepared dressing.
- 9
Toss gently by hand to coat. If it tastes bland at this point, add a little salt to adjust the seasoning.
- 10
Transfer to a serving plate and finish with a sprinkle of toasted sesame seeds.