Roasted Sweet Potato Chwinamul Salad

Cut 450 g sweet potato, skin on, into 2 cm cubes and spread them without crowding.

Roast at 200C for about 22 minutes, until the edges look browned and the centers feel soft, then let the steam settle.

Trim only the tough stems from 140 g chwinamul and bring water to a full boil.

Blanch for just 20 seconds, then rinse immediately in cold water so the color stays clear and the bitter herbal aroma does not fade.

Squeeze the cooled chwinamul firmly by hand, then loosen the strands so the dressing will not taste diluted.

Thinly shred 100 g red cabbage, and drain 160 g cooked chickpeas well so they do not water down the bowl.

In a bowl, combine 1.5 tbsp perilla oil, 1 tbsp soy sauce, 1.5 tbsp rice vinegar, and 0.5 tsp minced garlic.

Whisk until the garlic is evenly dispersed so no harsh clumps hit one bite.

While the sweet potato is still warm, not fully cooled, place it in a large bowl.

Add chwinamul, red cabbage, and chickpeas, pour the dressing around the sides, and toss gently to avoid breaking the soft cubes.

Once the dressing clings to the sweet potato surfaces, sprinkle over 20 g sunflower seeds and 1 tsp sesame seeds.

Serve right away or let it rest briefly, but add the seeds at the end to keep their crunch.