Yoon Yi-ryeon's Chwinamul Greens Muchim

• boiled chwinamul greens, 1 generous handful
• 1 tbsp fermented anchovy sauce or guk-ganjang (soup soy sauce)
• a pinch of salt (for final seasoning)
• 1 tbsp plum extract
• 0.3 tbsp minced garlic
• a drizzle of sesame oil
• a sprinkle of sesame seeds

Recipe 🍳

Cooking tips 💡

• Do not blanch chwinamul greens briefly like spinach; boil until the stems are tender to prevent toughness.
• If the greens are tough or very bitter, add a small amount of gochujang, doenjang, or ssamjang.
• A pinch of salt helps balance and round out the flavors.

Recommended for 🙋

• ⭐Those who want to make a simple side dish with seasonal spring chwinamul greens.
• ⭐Those who want to learn how to boil chwinamul greens without making them tough.
• ⭐Those who want to learn a clean-tasting vegetable muchim using fermented anchovy sauce and plum extract.