취나물볶음 Stir-Fried Chwinamul

재료: 건취나물 80g, 다진 마늘  1T,  다진파 2T, 들기름 2T, 올리브오일 1T, 국간장 2T,  참치앳젓 2T, 멸치 다시마육수 2/3 Cup, 들깨가루 3T, 알를로스 1T

1.건취나물은 충분히 물에 잠길만큼 물을 부어준 후에 12시간정도 불린다.

Ingredients (makes about 2–3 servings)

• Dried chwinamul (Aster scaber): 80g
• Minced garlic: 1 tablespoon
• Chopped green onion: 2 tablespoons
• Perilla oil (deulgireum): 2 tablespoons
• Olive oil: 1 tablespoon
• Korean soy sauce (guk-ganjang): 2 tablespoons
• Anchovy fish sauce (or tuna myeolchi-jeot): 2 tablespoons
• Anchovy-kelp broth: 2/3 cup
• Perilla seed powder (deulkkae garu): 3 tablespoons
• Allulose (or sugar substitute): 1 tablespoon

Instructions

1. Soak the dried chwinamul in enough water to fully submerge it. Let it soak for about 12 hours.

2. 냄비에 취나물이 충분히 잠길 물을 끓여준후 물이 끓을때 불린 취나물을 넣어준 후 20분정도 삶아준후 그대로 뜨거운채 뚜껑을 덮고 식혀준다(10시간 정도). 

3. 식혀준 나물은 찬물로 여러번 행궈준다.

4. 행군 나물을 물기가 있는 상태로 볶음팬에 넣고 다진마늘 2/3T, 들기름 2T, 올리브유 1T,  국간장 2T, 참치액젓 2T를 넣은 후 무쳐준다. 10분정도 간이 들어가게 한다.

5. 간이 배이면 가스불을 센불로 켜서 5분정도 볶아주고 멸치 다시마 육수 2/3Cup 을 넣고 뚜껑을 덮고 중불로 끓여준다.

• In a pot, bring enough water to fully submerge the chwinamul to a boil. Add the soaked chwinamul, boil for about 20 minutes, then turn off the heat. Cover with a lid and let it cool in the hot water for about 10 hours.
• Rinse the cooled chwinamul several times in cold water.
• Place the rinsed chwinamul (still slightly wet) into a stir-fry pan. Add 2/3 tablespoon minced garlic, 2 tablespoons perilla oil, 1 tablespoon olive oil, 2 tablespoons Korean soy sauce (guk-ganjang), and 2 tablespoons anchovy fish sauce. Mix thoroughly and let it absorb the seasoning for about 10 minutes.
• Once the seasoning has been absorbed, turn the heat to high and stir-fry for about 5 minutes. Add 2/3 cup anchovy-kelp broth, cover with a lid, and simmer over medium heat.

6. 국물이 없어질때까지 볶아준후 다진파 2T 넣은후 볶다가 불을 끈후  들깨가루 3T, 알룰로스 1T 넣어준다 .

Continue stir-frying until the liquid has mostly evaporated. Add 2 tablespoons of chopped green onion and stir-fry briefly. Turn off the heat, then add 3 tablespoons of perilla seed powder and 1 tablespoon of allulose. Mix well.