Stir-fried Aster Scaber (Chwinamul Bokkeum)

My Daeboreum Feast: A Simple Stir-fried Aster Scaber Recipe

As a busy working mom, finding time to cook elaborate meals isn't always easy. But when it comes to celebrating special occasions like Daeboreum, the Korean Lunar New Year's full moon festival, I make an effort to create something meaningful, even if it's simple. This year, I decided to focus on a traditional side dish: stir-fried aster scaber, or chwinamul bokkeum. This dish isn't just delicious, it's also packed with history and tradition, adding a layer of richness to our family celebration.

Daeboreum holds a special place in my heart. I remember as a child, the excitement of the full moon rising, the anticipation of the special foods my grandmother would prepare. While many of the ancient rituals have faded, the delicious food remains a central element. The significance of eating ogokbap (five-grain rice) and nine different vegetable dishes for good health and luck still resonates with me, even as a modern woman juggling a career and family.

The aster scaber, or chwinamul, is a wild vegetable with a unique, slightly bitter taste. It's a fascinating ingredient – its earthy flavor complements the subtle sweetness of other dishes on the table perfectly. Finding fresh chwinamul outside of Korea can be challenging, but dried versions are readily available at many Asian markets. I've found the key to preparing it is a careful rehydration process. Boil it until almost tender, then let it cool in the water to finish softening. This method is far more efficient than simply soaking for hours. It ensures the vegetable retains its texture and flavor.

My recipe for chwinamul bokkeum is incredibly easy. It only takes a few simple ingredients: garlic, sesame oil, sesame seeds, scallions, and, of course, the star of the show—the aster scaber. The stir-frying process allows the aster scaber's natural bitterness to mellow, while the sesame oil and scallions add aromatic depth. The result is a vibrant and flavorful side dish that perfectly embodies the spirit of Daeboreum, a celebration of balance and renewal. It's a dish that combines tradition with practicality, making it ideal for busy individuals like me who appreciate both delicious food and efficiency in the kitchen.

This year's Daeboreum celebration wasn't just about the food, though the chwinamul bokkeum was certainly a highlight. It was about connecting with my family, sharing stories, and appreciating the simple yet meaningful traditions that bind us together. The full moon, shining bright in the night sky, served as a beautiful backdrop for our small gathering, a reminder of the enduring power of tradition, family, and a simple yet flavorful stir-fry.

The recipe, while uncomplicated, truly captured the essence of Daeboreum: a blend of ancient customs and modern convenience. It's a testament to the idea that even in today’s fast-paced world, we can still find time to appreciate the simple pleasures and meaningful traditions that enrich our lives.

Beyond Daeboreum, this stir-fried aster scaber is a versatile dish. It complements a wide range of Korean meals, easily finding a place in everyday cooking. Its slightly bitter taste adds a nice counterpoint to richer dishes, and its texture adds interest and depth. I often include it as a side dish with grilled meats, or as a component in bibimbap. It's also great as a simple yet elegant side alongside other dishes.

So, even if you are not celebrating Daeboreum, I highly recommend trying this recipe. It's an excellent way to introduce a unique and flavorful vegetable into your culinary repertoire. Its slightly bitter taste might surprise you, but its easy preparation and versatility will ensure it becomes a regular feature in your kitchen.

The preparation is simple, the ingredients easily accessible, and the result is a delicious and satisfying dish that carries with it the history and tradition of a special Korean holiday. It's a perfect example of how simple dishes can be both delicious and meaningful. And for a busy working mother like me, that's exactly the kind of recipe I cherish most.

Step-by-step

• Place the chwinamul in a medium to large pot filled with water 2/3 of the way.
• Bring it to a boil. Lower the heat to medium and continue to boil, covered, until the stem part is soft, about 30 minutes. It doesn’t have to be completely tender at this point.
• Turn off the heat, and cool the chwinamul in the cooking water until completely cooled and softened. Drain and wash thoroughly 2 to 3 times. Gently squeeze out excess water.
• Cut into 3-inch lengths if long. In a skillet, season the chwinamul with the soup soy sauce and minced garlic. Let it stand for 10 to 20 minutes.
• Sauté with the vegetable/canola oil for about 4-5 minutes over medium heat. You can add 2 to 3 tablespoons of water if it becomes dry. Stir in the sesame oil, and toss with sesame seeds and scallion before turning the heat off.