Korean Stir-fried Aster Scaber with Garlic
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Chwinamul maneul bokkeum seasons rehydrated aster greens with soup soy sauce, garlic, and perilla oil before cooking them under a lid and finishing the remaining moisture with ground perilla seed.
Read more
Three hundred grams rehydrated chwinamul is trimmed of tough stem ends, cut into 5 cm lengths, and squeezed lightly if water is still dripping. The greens are tossed in a bowl with 1.5 tablespoons soup soy sauce, 1.5 tablespoons minced garlic, and 0.75 tablespoon perilla oil so the seasoning reaches the folded leaves before they enter the pan. The seasoned greens spend 3 minutes in the pan over medium heat. Forty grams diagonally sliced green onion and 2 tablespoons water are then added, and the covered pan is lowered to medium-low for 2 minutes. After the lid is removed, 1 tablespoon ground perilla seed is stirred in. Another 1 to 2 minutes over medium heat lets the powder absorb the visible moisture and cling to the greens. The burner is switched off before the remaining 0.75 tablespoon perilla oil is mixed through. Up to 0.25 teaspoon salt is used only after tasting. Light squeezing at the start preserves enough moisture for the covered stage, while the ground perilla added near the end prevents the finished greens from remaining wet.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Season
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fragrant perilla oil pairs with bitter aster scaber greens for an herbal, savory profile.
- Finish cue
- 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.
- Avoid this
- Overcooking makes chwinamul tough, so keep the stir-fry brief.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 7 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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