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200g of dried Aster tataricus
$1675
Unit price
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200g of dried Aster tataricus is backordered and will ship as soon as it is back in stock.
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[ Miyeokchwi Namul Rice Recipe (3-4 Servings) ]
Ingredients: 2 cups rice, dried radish greens (2 fist-sized clumps), 1 cup + 2/3 cup anchovy broth
Seasoning for the greens: Perilla oil (2), soup soy sauce (1), a little salt
Seasoning sauce: Soy sauce (3), cooking wine (1), chopped green onions (2), minced garlic, whole sesame seeds, a little sesame oil
Wash the rice and soak it in water for about 1 hour.
Boil the Miyeokchwi, squeeze out the water thoroughly, chop it roughly, and season it.
Drain the soaked rice using a sieve, place it in a pot, add the seasoned greens, pour in the anchovy broth, and cook the rice as you normally would. Once the rice is cooked, mix it with seasoned soy sauce and enjoy.
**200g of dried *Miyeokchwi* (Korean aster)**
Ulleungdo *Miyeokchwi* grows in sunny, well-lit areas; its leaves are large and thin, and it has a strong aroma and soft texture, making it suitable for use as a side dish, wrap, or in soups.
Due to its unique taste and aroma, it is the most popular edible wild vegetable in the spring. It also possesses pharmacological effects, so the entire plant is used as an ingredient in herbal medicine. It contains large amounts of Vitamin A and polyphenols such as caffeic acid and rutin, and is said to be utilized for treating colds, headaches, pain relief, stomach ailments, kidney problems, pneumonia, jaundice, and as an anticancer treatment. (Excerpt from Ulleungdo Agricultural Technology Center data)
When boiled, dried *Miyeokchwi* expands to 6 to 7 times its original size.
Please refer to the store's notice board for cooking instructions.
Storage Method: Cool, shaded area / 12 months
Unlike on the mainland, all wild vegetables from Ulleungdo are grown using a 100% natural open-field cultivation method, rather than greenhouse cultivation. As it is a seasonal wild vegetable, it is harvested when its taste and aroma are at their peak, processed into dried greens, and sold year-round.
Ulleungdo Aster grows in sunny, well-lit areas; its leaves are large and thin, and it has a strong fragrance and soft texture, making it suitable for use as a side dish, wrap, or in soups.
With its unique flavor and fragrance, it is the most popular edible wild vegetable among spring greens.
It also possesses pharmacological effects, so the entire plant is used medicinally as an ingredient in herbal medicines.
It contains large amounts of Vitamin A and polyphenols such as caffeic acid and rutin,
and is said to be utilized as a treatment for colds, headaches, pain relief, stomach ailments, kidney and gallbladder problems, pneumonia, jaundice, and anticancer agents. (Excerpt from data by the Ulleungdo Agricultural Technology Center)
Rich in dietary fiber, Aster has large, broad leaves; so dried Aster is boiled and prepared as a wrap vegetable to substitute for lettuce during the hot summer,
and eaten wrapped in delicious soybean paste to help beat the heat. I believe that wild vegetable bibimbap, made with dried aster, bujigaengi, samnamul, and gobi, is a delicacy that brings the essence of Ulleungdo to the tables of the residents of Kkotma.
Ingredients: 2 cups rice, dried radish greens (2 fist-sized clumps), 1 cup + 2/3 cup anchovy broth
Seasoning for the greens: Perilla oil (2), soup soy sauce (1), a little salt
Seasoning sauce: Soy sauce (3), cooking wine (1), chopped green onions (2), minced garlic, whole sesame seeds, a little sesame oil
Wash the rice and soak it in water for about 1 hour.
Boil the Miyeokchwi, squeeze out the water thoroughly, chop it roughly, and season it.
Drain the soaked rice using a sieve, place it in a pot, add the seasoned greens, pour in the anchovy broth, and cook the rice as you normally would. Once the rice is cooked, mix it with seasoned soy sauce and enjoy.
**200g of dried *Miyeokchwi* (Korean aster)**
Ulleungdo *Miyeokchwi* grows in sunny, well-lit areas; its leaves are large and thin, and it has a strong aroma and soft texture, making it suitable for use as a side dish, wrap, or in soups.
Due to its unique taste and aroma, it is the most popular edible wild vegetable in the spring. It also possesses pharmacological effects, so the entire plant is used as an ingredient in herbal medicine. It contains large amounts of Vitamin A and polyphenols such as caffeic acid and rutin, and is said to be utilized for treating colds, headaches, pain relief, stomach ailments, kidney problems, pneumonia, jaundice, and as an anticancer treatment. (Excerpt from Ulleungdo Agricultural Technology Center data)
When boiled, dried *Miyeokchwi* expands to 6 to 7 times its original size.
Please refer to the store's notice board for cooking instructions.
Storage Method: Cool, shaded area / 12 months
Unlike on the mainland, all wild vegetables from Ulleungdo are grown using a 100% natural open-field cultivation method, rather than greenhouse cultivation. As it is a seasonal wild vegetable, it is harvested when its taste and aroma are at their peak, processed into dried greens, and sold year-round.
Ulleungdo Aster grows in sunny, well-lit areas; its leaves are large and thin, and it has a strong fragrance and soft texture, making it suitable for use as a side dish, wrap, or in soups.
With its unique flavor and fragrance, it is the most popular edible wild vegetable among spring greens.
It also possesses pharmacological effects, so the entire plant is used medicinally as an ingredient in herbal medicines.
It contains large amounts of Vitamin A and polyphenols such as caffeic acid and rutin,
and is said to be utilized as a treatment for colds, headaches, pain relief, stomach ailments, kidney and gallbladder problems, pneumonia, jaundice, and anticancer agents. (Excerpt from data by the Ulleungdo Agricultural Technology Center)
Rich in dietary fiber, Aster has large, broad leaves; so dried Aster is boiled and prepared as a wrap vegetable to substitute for lettuce during the hot summer,
and eaten wrapped in delicious soybean paste to help beat the heat. I believe that wild vegetable bibimbap, made with dried aster, bujigaengi, samnamul, and gobi, is a delicacy that brings the essence of Ulleungdo to the tables of the residents of Kkotma.
