Korean Perilla Noodles with Aster Leaves
Chwi namul, a wild aster green gathered in spring, is blanched and rinsed in cold water to temper its bitterness before being seasoned lightly with soup soy sauce. Ground perilla seeds are stirred into the broth, turning the liquid a milky white and giving it a toasted, nutty weight that holds against the herbaceous bite of the greens. The perilla richness subdues the sharpest edge of the bitterness while leaving the wild mountain aroma intact so each mouthful reads clearly as foraged rather than cultivated. Soup soy sauce adds only enough seasoning to tie the elements without masking any of the natural fragrance. Somyeon wheat noodles, soft and fine-stranded, bridge the greens and the broth without competing with either. Spring-harvested chwi namul carries the most pronounced aroma, and a thorough rinse after blanching controls the bitterness to a palatable level. The resulting bowl is understated and seasonal, built on the flavor of a single wild ingredient.
Adjust Servings
Instructions
- 1
Trim tough stems from chwinamul and cut into bite-size lengths.
- 2
Blanch chwinamul for 1 minute in boiling water, rinse cold, and squeeze dry.
- 3
Cook noodles in the same pot, rinse in cold water, and drain.
- 4
Heat perilla oil in a pan and gently sauté green onion and garlic for 30 seconds.
- 5
Add chwinamul, soup soy sauce, and perilla powder; stir on low heat for 1 minute.
- 6
Add noodles and toss evenly; if too thick, loosen with small amounts of water.
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Goes Well With
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