Korean Dried Chwinamul Garlic-Soy Stir-Fry (4 Side-Dish Servings)

Place 57 g dried chwinamul in a medium-large pot with water to about two-thirds height. Bring to a boil; reduce to medium and simmer covered about 30 minutes until thicker stems begin to soften.

Turn off heat and leave greens in their cooking water to cool and soften, up to 3–4 hours. Check thick stems for tenderness. This cooling soak is in addition to the listed cooking time.

Drain greens, wash thoroughly in clean water two or three times, squeeze gently, and cut long stems into roughly 7–8 cm lengths.

In an unheated skillet, toss greens with 1 tbsp soup soy sauce and 1 tbsp minced garlic. Let sit off heat for 10–20 minutes.

Add 2 tbsp cooking oil and sauté over medium heat for 4–5 minutes. Add 1/2 cup (120 ml) water and heat gently so stems stay moist and tender.

Add 1 tbsp sesame oil, 1 tsp sesame seeds and 2 tbsp chopped scallion; toss and remove from heat. Taste and divide into four side-dish portions.

Transfer leftovers to shallow covered containers and refrigerate within two hours; use within 3–4 days or freeze. Reheat to 74°C.