Chwinamul Pot Rice
Drain the washed chwinamul well so its surface water does not change the ratio of 1 1/2 cups rice, soaked for 30 minutes, to 1.7 cups kelp stock. Spread the seasoned greens on top without pressing them down, heat on high for 5 minutes, turn to low once the pot boils and cook for 15 minutes, then rest covered for 10 minutes. Fold in the second 1 1/2 tsp sesame oil after the rest.
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chwinamul (aster greens, a Korean wild herb) is dressed with soup soy sauce, sesame oil and garlic before it goes on top of the rice, so the rice comes out seasoned and needs no sauce on the side.
Read more
Lift the lid and the first thing you notice is the herb's slightly bitter scent.
Ingredients
Instructions
- 1
Rinse 1.5 cups rice, soak it in cold water for 30 minutes, then drain it well.
- 2
Wash 120 g chwinamul, remove the tough lower stems, and cut the greens into 4 cm pieces.
- 3
Toss the chwinamul with 1 tbsp soup soy sauce, 1.5 tsp sesame oil, and 1 tsp minced garlic.
- 4
Put the rice, 1.7 cups kelp stock, and 0.3 teaspoon salt in a heavy pot, then spread the seasoned chwinamul evenly on top without pressing it down.
- 5
Heat on high for 5 minutes.
Once the pot boils, reduce the heat to low and cook for 15 minutes. Turn off the heat and rest the pot covered for 10 minutes.
- 6
Add the remaining 1.5 tsp sesame oil and 1 tsp sesame seeds.
Fold the rice from the bottom 2 to 3 times, then divide it between two bowls.
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