Chwinamul

Chwinamul
File:Korean cuisine-Namul-06.jpg Geon chwinamul(sauteed dried chwinamul)
Korean name
Hangul	취나물
Revised Romanization	chwinamul
McCune–Reischauer	ch'winamul

Chwinamul (also spelled chuinamul or chinamul) is a Korean leaf vegetable. It consists of the leaves of various species of wild flowering plants, including Aster scaber. There are approximately 24 edible varieties in Korea of which most are found on mountains. The leaves have a distinctive scent and their consumption is believed to be healthful, as they are full of protein, calcium, vitamins B1·B2, niacin, and iron. They are often sauteed until they wilt and served as a banchan (side dish), included in dishes such as bibimbap, and even used for medicinal purposes.

Varieties

• Chamchwi (참취): The most common variety. Young sprouts are eaten.
• Gaemichwi (개미취): Young sprouts are eaten, stalk and roots are used in traditional medicine.
• Gaksichwi (각시취): Young sprouts are eaten.
• Miyeokchwi (미역취): Young sprouts are eaten, whole plant is used in traditional medicine.
• Gomchwi (곰취): Young leaves are eaten, the roots are used in traditional medicine.

Dishes made with chwinamul

• Chwinamul bokkeum (취나물 볶음) : A stir-fried bokkeum dish. Seasoned with a sauce of ganjang, chopped scallions, minced garlic, sugar, sesame oil, sesame seeds and pepper.
• Chwinamul kimchi (취나물 김치) : Kimchi made from chwinamul.
• Sanchaejeon (산채전) : A jeon made with chwinamul, ballon flower root, and gobi.
• Insam chwinamul (인삼 취나물): Chwinamul mixed with parboiled ginseng.
• Gomchwi jangajji (곰취 장아찌): A jangajji made from gomchwi.
• Chwissam (취쌈): Ssam of chwinamul. Minced pork, ballon flower root, green chili pepper, bracken and carrots wrapped in a chwinamul leaf and tied with wild chives.
• Chwitteok (취떡): Flat round tteok made from chwinamul and brushed with sesame oil.

See also

• Namul
• Korean cuisine

External links

• (Korean) General information about chwinamul