🥬 Seasoned Chwinamul (Aster Scaber Namul)

Trim off the tough and fibrous parts of the chwinamul stems and discard the hard stems.

Bring water to a boil, add salt, then put in the chwinamul and press it down so all leaves touch the hot water (flip them once once the water boils again).

After flipping, boil for 1 more minute (since the stems can be tough, boil for 1 minute).

Rinse under cold water to cool, then squeeze out excess water by hand (just until no water drips, don’t over-squeeze).

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

Separate any remaining clumps.