Chwinamulbap (Seasoned Aster Rice) with Dallae Sauce
A spring one-bowl rice dish made by cooking rice with seasoned blanched aster and serving it with wild garlic sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-bowl dish for 2 to 3 servings is made by lightly blanching chwinamul, seasoning it with soup soy sauce and perilla oil, and cooking it together with rice. Because the greens release moisture, the key is to use slightly less water for the rice than usual. Mixing in spicy, savory dallae sauce or wrapping spoonfuls in seaweed makes a wonderful way to revive your appetite in spring.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chwinamul (aster scaber)2 handfuls, 200 g
- White rice2 cups
- Soup soy sauce (guk-ganjang)1 tbsp
- Perilla oil1 tbsp
Dallae sauce
- Dallae (wild garlic)20–30 roots
- Red chili pepper1/2
- Regular soy sauce (jin-ganjang)3 tbsp
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang))1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Sugar1 tsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Ground toasted sesame seeds1 tbsp
- Rinse the white rice and soak it in water for 30 minutes to prepare.
- Remove the stems if they are tough or woody, and wash clean.
Steps
1. Rinse the white rice and soak it in water for 30 minutes, then cook it together with the chwinamul.
First, add an equal ratio of water to the rinsed rice and start soaking it.
To account for moisture released by the greens, use slightly less water than you usually do for rice.
2. While the rice is soaking, prepare the chwinamul.
3. Remove the stems if they are tough or woody, and wash clean.
4. Blanch briefly in boiling water, rinse in cold water, and squeeze out the excess moisture tightly.
5. Cut into bite-sized pieces, add 1 tbsp soup soy sauce (guk-ganjang) and 1 tbsp perilla oil, and gently toss by hand.
6. Place it on top of the soaked rice and cook using your regular rice cycle.
7. The rice full of chwinamul aroma is done.
8. For the dallae sauce, add all the ingredients listed above...
Mix them together, and it is easily finished.
Ppunwife's tips
- To account for moisture released by the greens, use slightly less water than you usually do for rice.
FAQ
How much cooking water should I use when making chwinamulbap?
Because moisture comes out of the chwinamul, it is best to add slightly less water than you usually use when cooking rice.
Do you put the chwinamul on top of the rice raw?
Trim off any tough stems, wash the greens, blanch them briefly in boiling water, rinse in cold water, and squeeze out the moisture. Then toss lightly with soy sauce and perilla oil before placing them on top of the rice.
What is the best way to serve the finished chwinamulbap?
It goes wonderfully mixed with the prepared dallae sauce or wrapped in unseasoned dried seaweed sheets.
Can I use toasted sesame oil instead of perilla oil in the dallae sauce?
Yes, depending on your preference, you can make the sauce with 1 tbsp toasted sesame oil instead of perilla oil.
