Without a wobble
_______
A lively local market.
_______
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.
Ah~
Deep and calm.
Body and mind
straightened,
without a wobble.
Mystique.
 |
| Won Kang, Abondance 2014 |
Ingredients
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
Method
1. Gently clean and trim the Chinamul greens.
Sort out different kinds of a leaf and not so fresh parts.
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.
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!
6. Mix together the prepared Chinamul, soy sauce, sesame oil and seeds. The end!
Tips
Naturally grown Chinamul is softer and has a stronger fragrance.
However, it takes more time for its preparation.
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. :-)
