i had a bright green side dish the other day at a korean restaurant, and after tasting the very piney and delicious green dish, i asked what it was...
I have already read abotu it on this site, but maanchi only has spoken and done a recipe using the dried version.
I've just bought some "fresh frozen aster scaber" and wondering if anyone knows what a recipe for this banchan would be??
Im imagining it would be similar to the spinach side dish on this site??? but maybe with a bit of sugar? to balance out the herb's bitterness?
Any help would be awesome!