Stir-Fried Kimchi and Chwinamul recipe - ingredients, nutrition and when to eat it
This side dish combines fragrant chwinamul with tangy kimchi, stir-fried in perilla oil.
This side dish combines fragrant chwinamul with tangy kimchi, stir-fried in perilla oil. The tender greens and crisp kimchi go well with rice, especially when you’re in the mood for the aroma of seasonal greens.
Side dishes · 10 minutes to cook
Nutrition (per 160g serving): 213.6 kcal · protein 4.6g · carbohydrate 14.6g · fat 16g · sodium 228.6mg
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: If the kimchi is very sour, rinse it briefly to mellow its salty and sour flavors.
Tips: Avoid squeezing the chwinamul too hard, or it may turn dry as it cooks.
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Ingredients (1 serving)
- Blanched aster greens — 100 g
- Napa cabbage kimchi — 40 g
- Perilla oil — 1 Tbsp
- Garlic — 1 tsp
- Toasted sesame seeds — 1 tsp