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Sauteed Aster Scaber

Maangchi's picture
Ingredients
  Dried aster scaber 120 Gram
  Onion 1⁄2 Medium, finely chopped
  Garlic clove 4 Medium, minced
  Canola oil 2 Tablespoon
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Honey 1 Tablespoon
  Sesame seeds 2 Teaspoon
  Sesame oil 2 Teaspoon
Directions

MAKING
1. Take the dried aster scaber out of the package and rinse it in cold water.
2. Put it in a large pot. Fill the pot with with water, 3 inches above the chwinamul.
3. Bring to a boil with the lid closed over high heat for 25-30 minutes.
4. Turn off the heat and let it sit for 2 hours.
5. Two hours later, rinse and drain it 3-4 times in cold water to remove dirt and grit.
6. Put it back into the large pot and fill with water 4 or 5 inches above the chwinamul.
7. Soak it overnight (about 10-12 hours). The volume of chwinamul will increase to about 5 cups
8. Rinse and drain.
9. Cut it into bite size pieces about 2 inches long.
10. Slice 1 medium onion (1 cup’s worth) and mince 4 cloves of garlic.
11. In a heated pan, add 2 tbs canola oil, sliced onion, garlic, and stir fry for 30 seconds.
12. Add the chwinamul, 1/3 cup soy sauce, and 1 tbs honey and keep stirring for 8 minutes.
13.

FINALIZING
14. Taste a sample. If it is still tough, add more water and simmer longer with the lid closed.
15. Turn off the heat and add 2 ts sesame oil and 1 tbs roasted sesame seeds.

SERVING
16. Garnish with silgochu (dried shredded red pepper) or pine nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
4
How about a nutritious dish from Korea? Chef is making a traditional Korean dish using some dry mountain greens. These dried leaves may not look edible or look edible but as we watch the chef making them, the dish becomes appetizing. Her instructions are very clear and the video is well shot to make everyone feel comfortable about the recipe. The dish has very distinctive flavor and is good for health.

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