Chwinamul-muchim

Chwinamul-muchim is a flavorful and nutritious Korean side dish made from seasoned edible wild greens, offering a delightful combination of textures and tastes. This high-protein version incorporates tofu, making it a hearty addition to any meal.

Ingredients

• Chwinamul (crown daisy) - 100g
• Firm tofu - 100g
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 1 clove
• Sesame seeds (toasted) - 1 tablespoon
• Red pepper flakes - 1 teaspoon
• Salt - to taste
• Green onion (chopped) - 1 stalk

Steps

1. Bring a pot of water to a boil and blanch the chwinamul for about 1-2 minutes until wilted. Drain and rinse under cold water to stop the cooking process.
2. Press the tofu to remove excess moisture, then cut it into small cubes.
3. In a non-stick skillet, heat a little oil over medium heat and lightly fry the tofu cubes until golden brown on all sides, about 5-7 minutes.
4. In a mixing bowl, combine the blanched chwinamul, fried tofu, soy sauce, sesame oil, minced garlic, red pepper flakes, and salt. Toss gently to combine.
5. Sprinkle the toasted sesame seeds and chopped green onion on top before serving.

Nutrition

• Calories: 150
• Protein: 12 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from chwinamul, such as vitamin C and iron.
• High protein content from tofu, supporting muscle health and satiety.

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