Korean Chwinamul with Doenjang
This variation pairs blanched chwinamul with doenjang - Korea's fermented soybean paste - creating a banchan where two strong flavors meet. Greens are boiled two minutes, squeezed, and cut before dressing with doenjang, soup soy sauce, garlic, sesame oil, and perilla powder. The paste's funky, salty depth clings to porous leaves, amplifying natural bitterness into something complex. Five minutes of resting lets seasoning penetrate fully. Often made with dried chwinamul reconstituted in winter.
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Instructions
- 1
Trim tough stem ends from chwinamul greens.
- 2
Blanch for 2 minutes, rinse in cold water, and squeeze dry.
- 3
Cut into 5 cm pieces and place in a bowl.
- 4
Mix doenjang, garlic, soup soy sauce, and sesame oil.
- 5
Add seasoning, perilla powder, and green onion; toss gently.
- 6
Sprinkle sesame seeds and rest 5 minutes before serving.
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