Korean Stir-fried Aster Scaber with Garlic
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Before the rehydrated chwinamul (aster scaber, a Korean mountain green) goes near the pan, it is dressed by hand with soup soy sauce, minced garlic and perilla oil, the way a namul side would be.
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Seasoned first and cooked second, every strand ends up evenly salted.
Ingredients
Instructions
- 1
Trim the tough stem ends of 300 g of rehydrated aster, then cut into 5 cm pieces.
If the greens are very wet, squeeze lightly beforehand to prevent excess moisture during stir-frying.
- 2
In a bowl, combine the aster with 1.5 tablespoons of soup soy sauce, 1.5 tablespoons of minced garlic, and half (0.75 tablespoon) of the perilla oil, and toss well. Pre-marinating ensures even seasoning during stir-frying.
- 3
Heat a pan over medium heat, add the seasoned aster, and stir-fry for 3 minutes.
The dish is cooking well when the characteristic slightly bitter aroma of aster rises.
- 4
Add 40 g of diagonally sliced scallion and 2 tablespoons of water, cover with a lid, and steam over medium-low heat for 2 minutes to soften. The aster absorbs the moisture and cooks through.
- 5
Remove the lid, add 1 tablespoon of ground perilla seed, and stir-fry over medium heat for 1 to 2 minutes more.
Move on when the powder absorbs the moisture and a rich nutty aroma intensifies.
- 6
Turn off heat, drizzle the remaining 0.75 tablespoon of perilla oil, taste, and adjust with up to 1/4 teaspoon of salt if needed before serving.
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