Korean Stir-fried Aster Scaber with Garlic
This dish stir-fries rehydrated chwi-namul (aster scaber greens) with garlic and soup soy sauce, preserving the wild greens' characteristic bitter-herbal aroma. Perilla oil is used for cooking, and its earthy fragrance pairs naturally with the greens, while ground perilla seeds add another layer of nuttiness. Green onion contributes a subtle sweetness that balances the slight bitterness. As the rehydrated greens lose moisture in the pan, they firm up and develop a satisfying chew. Served over rice, the pronounced herbal flavor carries a whole bowl.
Adjust Servings
Instructions
- 1
Remove tough stems from chwinamul and cut into 5 cm lengths.
- 2
Mix chwinamul with soup soy sauce, garlic, and half the perilla oil.
- 3
Heat a pan over medium and stir-fry the seasoned greens for 3 minutes.
- 4
Add green onion and 2 tbsp water; cover and steam for 2 minutes.
- 5
Add ground perilla and remaining perilla oil; stir-fry 1-2 more minutes.
- 6
Taste and finish with salt if needed.
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