The one thing that continues in most Korean homes is the custom of eating ogokbap (오곡밥, rice made with 5 grains and beans) and 9 different dried and fresh vegetable dishes, includinggosari namul和Doraji Namul.，健康的新年。
I made a few vegetable dishes today to celebrate Daeboreum, and decided to show you how to makeChwinamul.(취나물)bokkeum(炒),这是一个常见的菜肴for Daeboreum.
Chwinamul.(aster scaber) is a wild leafy vegetable, with a bitter taste and distinctive aroma, that grows in the mountains and fields of Korea. It’s hard to come across fresh chwinamul outside Korea, but Korean markets and on-line Korean shopping are usually well stocked with packages of driedChwinamul..
There are several ways to rehydrate dried vegetables. Some people soak dried vegetables in water for several hours and then boil. I like to boil first until almost tender and then leave it in the water to cool until soft. It works faster this way. This recipe provides a general guideline, but the required time for boiling and soaking will greatly depend on the condition of the dried vegetable.
- about 2 ounces dried chwinamul见说明
- 1tablespoonminced garlic
- 2汤匙chopped scallion
Bring it to a boil. Lower the heat to medium and continue to boil, covered, until the stem part is soft, about 30 minutes. It doesn’t have to be completely tender at this point. Turn off the heat, and cool the chwinamul in the cooking water until completely cooled and softened, up to 3 to 4 hours. Drain and wash thoroughly 2 to 3 times. Drain again.