Chwinamul Perilla Muchim
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Chwinamul perilla muchim starts with 250 g of greens and finishes them in a skillet with perilla oil, water, and perilla seed powder.
Read more
Remove the tough stem ends and yellow leaves, then swish the greens twice in cold water and clear any grit from between the leaves. Blanch them in strongly boiling water for 2 minutes. Rinse immediately in cold water, squeeze firmly until they stop dripping, and cut the bundle into 4 to 5 cm lengths. Loosen the strands in a bowl while mixing in 1.5 tablespoons soup soy sauce, 1 teaspoon minced garlic, and 20 g green onion. Heat 1 tablespoon perilla oil over medium heat and stir-fry the seasoned greens for 1 minute. Add 80 ml water and simmer for 2 minutes so the stems cook in the seasoned liquid. Reduce the heat to low before adding 2 tablespoons perilla powder. Stir for about 30 seconds, watching the remaining liquid combine with the powder into a pale paste that coats the leaves and stems. Turn off the heat and finish with 1 teaspoon sesame seeds. Thorough draining keeps the first seasoning from becoming watery, while lowering the heat before the final mixing stage gives enough control to stop when the perilla coating reaches the intended thickness.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Season
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.
- 4Season
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.
- 5Control
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.
- 6Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- The greens are blanched for 2 minutes, squeezed, and cut into short lengths
- Finish cue
- 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.
- Avoid this
- Squeeze well after blanching to avoid watery seasoning.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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