Chwinamul Salad recipe - ingredients, nutrition and when to eat it
A spring salad of blanched chwinamul, soft tofu, and a tangy, savory soy sauce dressing.
A spring salad of blanched chwinamul, soft tofu, and a tangy, savory soy sauce dressing. The fragrant greens and mild tofu go well together for a light lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 264g serving): 196.2 kcal · protein 12.5g · carbohydrate 16.2g · fat 10.2g · sodium 824.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the chwinamul thoroughly so the dressing does not become watery.
Tips: For a milder tofu, blanch it in boiling water for 30 seconds, cool it, and add it to the salad.
Tips: Add the dressing just before serving to keep the greens’ aroma and texture clear.
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Ingredients (1 serving)
- Blanched aster greens — 1 cup
- Tofu — 0.5 block
- Cherry tomatoes — 4 pc
- Soy sauce — 2 tsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 0.5 pc
- Sesame seeds — 0.5 tsp