Comments on: Chwinamul Bokkeum (Stir-fried Aster Scaber)

By: Hyosun

Hyosun — Mon, 27 Apr 2020 05:57:15 +0000

In reply to Helen. Yes, you're right!

By: Helen

Helen — Thu, 23 Apr 2020 20:39:40 +0000

Hi Hyosun-ssi! First of all, thank you so much for your blog! I’ve been going through your recipes one at a time, and they have all been huge hits :). Just wanted to ask — in step 3, you say to let the chinamul stand for 10-20 minutes. Do you mean to let it sit without any heat? Is this to let the the chinamul marinate in the sauce? Thanks so much!

By: Judith

Judith — Sat, 04 Apr 2020 22:37:05 +0000

I bought seeds for this at my local Korea market – looking forward to growing it this year.

By: Hyosun

Hyosun — Fri, 18 Nov 2016 05:46:18 +0000

In reply to Kaden. yes you can. Squeeze out the excess water before storing it. Thank you so much for trying my recipes! I am happy to hear they turned out awesome for you. Cheers!

By: Kaden

Kaden — Fri, 18 Nov 2016 02:17:30 +0000

I boiled the entire bag and realized it way too much to consume at one time. Can I refrigerate it and cook it as needed within a week or 2?

BTW, I tried several of your recipes and it always turn out awesome! Thank you so much for recipes!

By: Hyosun

Hyosun — Wed, 24 Feb 2016 03:07:07 +0000

In reply to Latha. Thank you, Latha!

By: Latha

Latha — Wed, 24 Feb 2016 02:55:10 +0000

That looks so good! You always set a beautiful and enticing table. Thanks for the recipe. I hope I get to try it at some point.