All sharing, First post, Me & Me, Shining with, Without words, Wow

Monday, 28 April 2014

Chinamul greens, Without a wobble

Without a wobble


A lively local market.
People buying things for supper.
Wow, it is full of vegetables from spring fields.

“Half-price for 10 mins!”
The loud enthusiastic voice of a man.

Soon, an armful of spring greens in a kitchen.   
Filled with the scent of spring.      

A mouthful of Chinamul greens.
A refreshing tangy flavour touching the nose.
Delicate richness wafting around 
each time I chew sesame seeds.

Deep and calm.

Body and mind
without a wobble.  


Won Kang, Abondance  2014

150g (or 1 package) Chinamul greens 
A pinch of salt
1 1/2 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tbsp roasted sesame seeds

1. Gently clean and trim the Chinamul greens. 
    Sort out different kinds of a leaf and not so fresh parts.
2. Smoothly wash them once.
3. A pinch of salt in boiling water.
4. Put Chinamul in boiled water. Take out in 1 or 2 mins.   
5. Wash the blanched Chinamul in cold water. Drain it by gently squeezing.
    Repeat this 3 or 4 times using fresh cold water each time.
6. Mix together the prepared Chinamul, soy sauce, sesame oil and seeds. The end!

Naturally grown Chinamul is softer and has a stronger fragrance.
However, it takes more time for its preparation.

One line recipe
Washed, blanched, drained Chinamul. A smiling mix with soy sauce, sesame oil&seeds. Fin!   

Chinamul is a kind of Namul(Korean vegetable) that grows only in spring.  
If it is blanched and frozen, or dried, we can also enjoy it in summer or other seasons.
Dried Namul is rich in nutrients given by the sun for good health. :-)