Chwinamul Apple Doenjang Salad
Chwinamul (aster scaber) is blanched briefly to preserve its herbal, slightly bitter character, then combined with thin-sliced apple and cucumber for crisp sweetness. The dressing is built on doenjang - Korean fermented soybean paste - which adds a deep umami layer uncommon in typical salad dressings. Perilla oil rounds out the nuttiness, while red onion contributes a sharp edge that keeps the bowl from feeling heavy. The salad is best in spring when chwinamul is freshly harvested and most aromatic.
Adjust Servings
Instructions
- 1
Trim tough stems, blanch chwinamul for 20 seconds, then shock in cold water and squeeze dry.
- 2
Julienne apple with skin on, then slice cucumber and red onion to similar size for even texture.
- 3
Whisk doenjang, lemon juice, and perilla oil until the paste fully dissolves into a smooth dressing.
- 4
Combine greens and vegetables in a large bowl, add dressing, and toss gently.
- 5
Plate, sprinkle sesame seeds, rest for 2 minutes, then serve once flavors meld.
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