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sauteed aster scaber pages

  1. Chwinamul (Sautéed aster scaber)

    When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor. …Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You’ll have to soak it overnight!

    Posted by Maangchi in Recipes on Jan 5th, 2011in the recipe categories: , , . Tagged: , , , , , , , , , ,