I picked a basket of delicate chwinamul

Wash it three or four times in running water and take it out
If it's for sale, add vinegar and soak it for about 10 minutes, wash it, and remove it

#How to boil spring greens #vegetables
When the water boils, add salt and chwinamul and boil it
Chwinamul is a bit stiff, so it's better to boil than blanch it
There's no fixed time when you boil or boil vegetables
It depends on whether the vegetables are strong or soft
The most accurate way is to touch or eat the stems and blanch them
Boil the chwinamul, cool it down in running water, and rinse it

Cut the boiled chwinamul into bite-size pieces a couple of times

Mix red pepper paste, soybean paste, minced garlic, tuna liquid, etc

Mix all the seasonings well, then add chwinamul and mix them well
Lastly, add sesame seeds and perilla oil to make the seasoned chwinamul
I added perilla oil. You can add sesame oil

It's more seasoned chwinamul than ever
Put it on a plate and sprinkle it

It's good if you mix it lightly with soy sauce
If you season vegetables with a bit of scent, like chwinamul, with doenjang or gochujang
I think it tastes better
If you can't eat it because of the strong scent, if you add more seasoning
It's good with the sauce

It's good if you mix it with rice
I eat vegetables several times with a spoonful of rice
That's how it went

Rather than eating spring vegetables as raw vegetables, it'll be dry
I should eat it in the fall