1tablespoonsoup soy sauce (or regular soy sauce) or to taste
1tablespoonsesame oil or perilla oil
1teaspoonsesame seeds or perilla seeds
Place the chwinamul in a medium to large pot filled with water ⅔ of the way.
Bring it to a boil. Lower the heat to medium and continue to boil, covered, until the stem part is soft, about 30 minutes. It doesn’t have to be completely tender at this point. Turn off the heat, and cool the chwinamul in the cooking water until completely cooled and softened, up to 3 to 4 hours. Drain and wash thoroughly 2 to 3 times. Drain again.
Cut into 3-inch lengths if long. In a skillet, season the chwinamul with the soup soy sauce and minced garlic. Let it stand for 10 to 20 minutes.
Sauté with cooking oil for about 4 - 5 minutes over medium heat. Add 1/2 cup of water. Stir in the sesame oil, and toss with sesame seeds and scallion before turning the heat off.
This yields 4 to 6 servings as a side dish or 8 servings in bibimbap. The recipe can be easily cut in half if you want to make less.