Chwinamul
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Chwinamul uses 200 g of fresh chamchwi greens, briefly blanched and seasoned with garlic, perilla oil, salt, and sesame seeds.
Read more
Trim the tough stem ends and swish the leaves under running water, rinsing again if any grit remains between the broad surfaces. Bring 1 liter of water to a strong boil before adding the greens. Turn the bundle as it blanches for about 1 minute so the leaves and stems heat evenly. Remove it when the leaves look brighter and the stems bend slightly. Transfer the greens to cold water for at least 30 seconds to stop the residual heat, swish them again, and squeeze firmly with both hands until excess water no longer drips. Loosen the compressed bundle before adding 1 teaspoon minced garlic, 1 tablespoon perilla oil, and 0.5 teaspoon salt. Spreading these seasonings across the opened leaves prevents one section from receiving most of the salt. Massage the greens with your fingertips for about 30 seconds, stopping when every leaf has a light coating, then finish with 1 teaspoon sesame seeds. There is no pan cooking after blanching in this recipe. The texture is controlled by the short blanch, immediate cooling, and thorough draining, while loosening the squeezed greens helps the fixed amount of seasoning distribute evenly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
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.
- 3Step
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.
- 4Heat
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.
- 5Season
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.
- 6Season
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Two hundred grams of chamchwi are blanched for about 1 minute
- Finish cue
- Massage the greens with your fingertips for about 30 seconds so the salt and perilla oil coat every leaf evenly.
- Avoid this
- Trim any tough stem ends from 200 g chamchwi, then swish the leaves and stems in running water.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 5 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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