Crunchy Green Peppers with Soybean Paste recipe - ingredients, nutrition and when to eat it
A light summer side dish of crunchy green peppers tossed in a soybean paste dressing.
A light summer side dish of crunchy green peppers tossed in a soybean paste dressing. Their fresh, crisp bite goes well with nutty sesame oil and salty soybean paste. It’s a nice way to add a refreshing side to the table.
Side dishes · 10 minutes to cook
Nutrition (per 148.5g serving): 113.9 kcal · protein 4.2g · carbohydrate 10.9g · fat 6.5g · sodium 928.7mg
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: Pat the peppers dry so the dressing doesn’t get watery.
Tips: They can release liquid if dressed too early, so toss them just before serving.
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Ingredients (1 serving)
- Crunchy green pepper — 3 pc
- Doenjang (soybean paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Garlic — 0.5 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 0.5 tsp