Chwinamul muchim is one of the Korean vegetable side dishes Koreans enjoy in spring. It is also used as one of the toppings for Sanchae Bibimbap (bibimbap with mountain vegetables).
Chwinamul (Aster in English) refers to a genus of wild flowering plants in the family Asteracea. There are about 60 speicies in Korea and 24 of them are edible. Cham-Chui (Aster scaber) is the most common species consumed by Koreans. Muchim is a general term for a dish that is tossed (usually mixed by hand) in seasoning.
Chwinamul is also available in a dry format so it can be enjoyed throughout the year. When cooked, chwinamul is smiler to spinach in texture but it has a bittersweet flavor and a pleasantly distinct scent. Koreans often describe the scent as “the aroma of spring.” Chwinamul can also be deep fried, made into kimchi or used as wraps. Koreans love it for its health benefits as well since it’s loaded with nutrients such as protein, vitamin A, B1 & B2, iron, phosphorus and calcium. In asian medicine, it is used to relieve cold symptoms and pain.
1. Soak dried chwinamul in water for at least 6 hours. It’s ideal to soak overnight. Rinse throughly with cold water. *If you have fresh chwinamul, skip soaking.
2. Boil 4 cups of water on high heat. Blanch chwinamul in boiling water with a pinch of salt until soft (15-30 min depending on how long the chwinamul was soaked). *For fresh ones, blanch quickly (1 min) until it’s wilted.
3. Rinse thoroughly twice in cold water
4. Squeeze out water with your hands. Don’t squeeze too hard though since it can become mushy.
5. Season chwinamul with the seasoning mixture. Mix well by hand.
Chwinamul Doenjang Muchim (soybean pasted seasoned aster scaber) You can use doenjang (soybean paste) instead of soy sauce and salt to make this delicious variation. The rest of the ingredients are the same. Don't add too much soybean paste from the beginning. You may want to premix soybean paste with sesame oil and other seasoning ingredients first because soybeans paste can be thick in consistency, making it difficult to mix thoroughly.
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|Serving Size: 1 Serving (501g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 39 (76%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 57.8mg||2 %|
|Potassium 97.4mg||3 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 1.5g|
|Protein 1.1g||2 %|
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Calories per serving: 51
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