Aster scaber side dish

About 70 percent of Korean land is composed of mountains, so naturally there are many wild vegetable dishes in Korean cuisine. Today I’m introducing one of the most delicious, flavorful, and nutritious mountain vegetable delicacies to you. When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor. “Yay! Spring has come, no more sour-tasting winter kimchi!” Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You’ll have to soak it overnight! It takes time, but once you get accustomed to handling this, it’ll be very easy just like kimchi making.