Korean Chwinamul with Doenjang
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Slightly bitter chwinamul is blanched for 2 minutes and dressed with doenjang, soup soy sauce and sesame oil, then finished with perilla powder and scallion.
Read more
The doenjang is worked in with spread fingers so it reaches between the leaves, and the greens rest five minutes before serving. In winter, when fresh chwinamul is not around, dried chwinamul soaked until soft can stand in.
Ingredients
Instructions
- 1
Submerge 250 g of chwinamul greens in cold water, swish to remove any grit, then snap or cut off the tough bottom 2 to 3 cm of each stem.
- 2
Bring a pot of water to a full boil and blanch the chwinamul for exactly 2 minutes.
Drain and move it directly to cold water to stop carryover cooking and preserve its bitter-edged aroma.
- 3
Gather the drained greens into a tight bundle and squeeze firmly with both hands to force out as much moisture as possible, since residual water dilutes the doenjang; then cut the bundle into 5 cm lengths and place in a mixing bowl.
- 4
In a small bowl, combine 1 tablespoon doenjang, 1 teaspoon soup soy sauce, 1 teaspoon minced garlic, and 1 tablespoon sesame oil; stir until the paste is evenly blended and no streaks of doenjang remain.
- 5
Spoon the seasoning over the greens in the bowl, then use your fingers spread wide to work the thick doenjang paste down between every leaf and strand so that the coating clings evenly to the porous tissue rather than pooling at the bottom.
- 6
Add 1 tablespoon perilla seed powder, 20 g sliced green onion, and 1 teaspoon sesame seeds; toss lightly to combine, then let the dressed greens sit undisturbed for 5 minutes so the seasoning penetrates fully before plating.
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