This healthy Korean side dish features seasonal chwinamul (Korean wild greens) tossed in a savory soybean paste dressing. Blanching the greens briefly and seasoning them with doenjang (Korean soybean paste) and garlic brings out their rich, savory flavor, while oligo syrup adds a subtle sweetness for a well-balanced taste. The greens retain their distinctive aroma and tenderness. Brighten up your spring table with this fragrant vegetable dish that will awaken your appetite!

Try this recipe from W Table.

Chwinamul with doenjang (W Table)
Chwinamul with doenjang (W Table)

Main ingredients:

  • 300g chwinamul (Korean wild greens)
  • 2 tablespoons doenjang (Korean soybean paste)

Seasoning ingredients:

  • 1/2 tablespoon salt
  • 1 tablespoon oligo syrup
  • 1/2 tablespoon gochugaru
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds

Instructions:

Step 1
Step 1

Add a pinch of salt to a pot of boiling water and blanch the greens for about 20 seconds

Step 2
Step 2

Rinse the blanched greens under cold water, squeeze out the excess moisture, and cut them into bite-sized pieces.

Step 3
Step 3

Place the prepared greens and seasoning into a bowl, then gently mix them together by hand

Step 4
Step 4

Add the sesame oil and sesame seeds, and toss well. Transfer to a serving plate and enjoy with rice!

[Source: W Table]

khnews@heraldcorp.com


khnews@heraldcorp.com