🥬 Seasoned Chwinamul Salad.

Trim the tough and fibrous parts of the chwinamul stems and discard them.

Bring water to a boil, add salt, then add the chwinamul. Press it down to make sure it's submerged. When the water starts boiling again, flip the chwinamul once.

After flipping, boil for 1 minute (since it's tough, boiling for 1 minute helps soften it).

Rinse chwinamul in cold water to cool it down, then squeeze out the water with your hands (just enough so it’s not dripping).

Loosen up any clumped chwinamul and cut it into bite-sized pieces.

Make sure all clumps are separated.