Dish of Aster Scaber Namul
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Aster Scaber Namul


Korea   -   Chwinamul
Makes:
Effort:
Sched:
DoAhead:  		 9-3/4 oz
**
1 day
Yes		 Aster Scaber is a favorite spring vegetable in Korea, often used to make namul (seasoned vegetable) for use as a Banchan (small side dish). Most of the year, and always in North America, it can only be had dried. It is similar to a Spinach namul, but milder.

7-1/2
2-1/2
2
1
3
1/2
2
1
1/2
oz
oz
cl
T
T
T
T
t
T
Aster Scaber (1)  
Onion
Garlic
Oil
Soy Sauce
Honey
Water
Sesame Oil, dark
Sesame, toasted (3)
Make   -   (20 min + 12 hrs for dried stems)
  1. Prepare DRIED ASTER SCABER as needed (see Note-1).
  2. Cut Stems into lengths of about 1-1/2 inches.
  3. Slice ONION in half lengthwise, then very thin crosswise. Crush GARLIC and chop very fine. Mix.
  4. In a pan, heat Oil fairly hot and fry Onion Mix, stirring until aromatic, about 20 seconds.
  5. Stir in Aster Scaber, Soy Sauce, Honey and Water. Cook covered over moderate heat, stirring often, for about 8 minutes.
  6. Take off the heat. Stir in Sesame Oil and toasted Sesame Seeds.
  7. Serve warm or cool.
NOTES:

  1. Aster Scaber:

      Weight is fully soaked (if dried). That means 2 ounces dried, boiled 30 minutes, cooled in the liquid, rinsed, then soaked overnight in 1 or 2 changes of water. For details see our Aster Scaber page.

  2. Sesame Seeds:

      Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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