Korean Chwinamul with Perilla Powder
Where the doenjang version leans on fermented funk, this preparation wraps chwinamul in perilla's nutty, seed-forward coating. After blanching and first seasoning with soup soy sauce, garlic, and green onion, the greens are sauteed briefly in perilla oil. Water is added for a light braise. Stirring in perilla powder off the heat transforms the liquid into a thick, pale paste coating every strand. Adding the powder after lowering heat prevents grittiness and releases the seed's full fragrance.
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Instructions
- 1
Trim tough stems from chwinamul and wash thoroughly.
- 2
Blanch for 2 minutes, rinse in cold water, then squeeze out moisture.
- 3
Cut into bite-size lengths and first-season with soup soy sauce, garlic, and green onion.
- 4
Sauté in perilla oil for 1 minute, then add water and cook 2 more minutes.
- 5
Lower heat, mix in perilla powder evenly, and finish with sesame seeds.
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