Chwinamul Perilla Muchim

Trim tough stem ends and any yellow leaves from 250 g chwinamul, then swish the greens twice in cold water.

Rub between the leaves with your fingertips so hidden grit releases before cooking.

Add the chwinamul to vigorously boiling water and blanch for 2 minutes.

When the stems bend easily but still hold their shape, rinse immediately in cold water to stop cooking and reduce the grassy edge.

Squeeze the cooled greens firmly with both hands until they no longer drip.

Cut them into 4 to 5 cm lengths so the seasoning can cling evenly instead of collecting in long tangled strands.

Place the greens in a bowl with 1.5 tbsp soup soy sauce, 1 tsp minced garlic, and 20 g green onion.

Loosen the strands by hand as you toss so the first seasoning reaches the stems and leaves.

Warm 1 tbsp perilla oil in a skillet over medium heat.

Stir-fry the seasoned greens for 1 minute until the nutty aroma rises, then add 80 ml water and simmer 2 minutes until the stems turn fully tender.

Reduce the heat to low before adding 2 tbsp perilla powder.

Stir for about 30 seconds until the liquid turns into a pale paste that coats the greens, then turn off the heat and sprinkle sesame seeds.