How to make seasoned chwinamul (chwinamul) A fragrant vegetable
I'm so happy that I can enjoy vegetables these days, but it's a chwinamul dish that I'll be disappointed if I go for the second time.
4 serving
Within 15 minutes
요리쿡조리쿡
Ingredients
  • Chwinamul
    300g
  • Salt
    1TS
  • Korean soy sauce
    2TS
  • Sesame oil
    1TS
  • crushed garlic
    1/2TS
  • Sesame
    1TS
Cooking Steps
STEP 1/10
a mother picks in the gardenThis is the chwinamul you gave me, and they brought it in a size that's soft and easy to eat.
STEP 2/10
It's light and soft, so you can eat it all without throwing away the stem. If the stem is too strong after touching it with your hands, you can cut it. It's better to buy a light one when you buy it. Then you can just eat it as it is without having to trim it.
STEP 3/10
It's easy to boil chwinamul, pour plenty of water into the pot and add 1 tablespoon of thick salt when it boils. Then the chwinamul is green, the color is pretty, and you can blanch it quickly.
STEP 4/10
Put the chwinamul in boiling water and blanch it for about 30 seconds. You can finish blanching the chwinamul in about a minute depending on the degree of softening
STEP 5/10
I boiled it for about 30 seconds because it was light, and the color was fresh, so the scent of chwinamul came out.
STEP 6/10
Soak it in cold water and rinse it. You can wash it clean so that there is no dirt or foreign substances
STEP 7/10
Squeeze the water lightly with your hands. It's about 2 handfuls after squeezing it, but if you season it, it's quite enough
STEP 8/10
Lightly dissolve the clumped chwinamul before adding the seasoning.
STEP 9/10
Add soy sauce, minced garlic, sesame oil, sesame seeds, etc. How to make chwinamul Seasoning is simple, you can season it with soybean paste or blanch it and stir-fry it according to your preference.
STEP 10/10
You can mix it like you're mixing spinach.
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