Chwinamul
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Salt, perilla oil and garlic season this chamchwi; there is no soy sauce or doenjang, and the herb's own aroma leads.
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The greens are turned in boiling water for about a minute and lifted out when the leaves brighten and the stems just start to bend.
Ingredients
Instructions
- 1
Trim any tough stem ends from 200 g chamchwi, then swish the leaves and stems in running water.
Rinse again if grit remains between the broad leaves, since leftover soil will dull the clean herbal flavor.
- 2
Put 1 liter water in a pot and bring it to a strong boil over high heat.
Add the chamchwi only when the water is bubbling actively so it blanches quickly instead of turning tough.
- 3
Add the chamchwi and blanch for about 1 minute, turning the bundle so the leaves and stems heat evenly.
Lift it out as soon as the leaves brighten and the stems bend slightly.
- 4
Move the blanched greens to cold water for at least 30 seconds to stop cooking.
Swish them in the water, then squeeze firmly with both hands until excess moisture no longer drips out.
- 5
Loosen the squeezed greens with your fingers and place them in a bowl.
Add 1 teaspoon minced garlic, 1 tablespoon perilla oil, and 1/2 teaspoon salt, spreading the seasoning over the greens instead of piling it in one spot.
- 6
Massage the greens with your fingertips for about 30 seconds so the salt and perilla oil coat every leaf evenly.
Add 1 teaspoon sesame seeds and give the greens one final light toss.
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