Kimchi and Chwinamul Salad recipe - ingredients, nutrition and when to eat it
A light spring side dish made by tossing blanched chwinamul with kimchi seasoning. The herb’s fresh aroma goes well with kimchi’s tangy, peppery flavor.
A light spring side dish made by tossing blanched chwinamul with kimchi seasoning. The herb’s fresh aroma goes well with kimchi’s tangy, peppery flavor. It’s a nice way to add a seasoned vegetable dish to the table.
Side dishes · 10 minutes to cook
Nutrition (per 143.8g serving): 93.7 kcal · protein 4g · carbohydrate 13.4g · fat 3.6g · sodium 228.4mg
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: Squeezing the water out of the chwinamul too hard can make it dry and tough.
Tips: If the kimchi seasoning is strong, use a little less and add more chwinamul to balance the flavor.
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Ingredients (1 serving)
- Blanched aster greens — 100 g
- Napa cabbage kimchi — 40 g
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp