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Sauteed Aster Scaber Recipe Video
|Dried aster scaber||120 Gram|
|Onion||1⁄2 Medium, finely chopped|
|Garlic clove||4 Medium, minced|
|Canola oil||2 Tablespoon|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Sesame seeds||2 Teaspoon|
|Sesame oil||2 Teaspoon|
Calories 227 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.4%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1199.9 mg50%
Total Carbohydrates 26 g8.7%
Dietary Fiber 13.8 g55.4%
Sugars 4.6 g
Protein 7 g13.2%
Vitamin A 0% Vitamin C 5%
Calcium 4.1% Iron 8.4%
*Based on a 2000 Calorie diet
1. Take the dried aster scaber out of the package and rinse it in cold water.
2. Put it in a large pot. Fill the pot with with water, 3 inches above the chwinamul.
3. Bring to a boil with the lid closed over high heat for 25-30 minutes.
4. Turn off the heat and let it sit for 2 hours.
5. Two hours later, rinse and drain it 3-4 times in cold water to remove dirt and grit.
6. Put it back into the large pot and fill with water 4 or 5 inches above the chwinamul.
7. Soak it overnight (about 10-12 hours). The volume of chwinamul will increase to about 5 cups
8. Rinse and drain.
9. Cut it into bite size pieces about 2 inches long.
10. Slice 1 medium onion (1 cup’s worth) and mince 4 cloves of garlic.
11. In a heated pan, add 2 tbs canola oil, sliced onion, garlic, and stir fry for 30 seconds.
12. Add the chwinamul, 1/3 cup soy sauce, and 1 tbs honey and keep stirring for 8 minutes.
14. Taste a sample. If it is still tough, add more water and simmer longer with the lid closed.
15. Turn off the heat and add 2 ts sesame oil and 1 tbs roasted sesame seeds.
16. Garnish with silgochu (dried shredded red pepper) or pine nuts.