Auk Greens Muchim (seasoned marsh mallow greens) recipe - ingredients, nutrition and when to eat it
Auk greens are briefly blanched and tossed with a savory doenjang dressing. Their tender leaves absorb the earthy flavor of fermented soybean paste, making…
Auk greens are briefly blanched and tossed with a savory doenjang dressing. Their tender leaves absorb the earthy flavor of fermented soybean paste, making them a lovely side dish for a light spring or early-summer lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 146.5g serving): 119.6 kcal · protein 6g · carbohydrate 11.5g · fat 6.8g · sodium 456.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanch the auk greens only until they wilt, as cooking them too long can make the leaves fall apart.
Tips: Squeezing out too much water can make them dry, so press out just enough to keep the dressing from becoming watery.
Tips: Doenjang varies in saltiness by brand, so start with a small amount and adjust the seasoning after tossing.
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Ingredients (1 serving)
- Mallow greens — 120 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Garlic — 1 clove
- Green onion — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp