Spicy-Sour Bangpung Greens recipe - ingredients, nutrition and when to eat it
This spring side dish is made with lightly blanched bangpung greens tossed in a gochujang dressing.
This spring side dish is made with lightly blanched bangpung greens tossed in a gochujang dressing. The crisp leaves and stems soak up a tangy, spicy flavor, making it a refreshing addition to the table.
Side dishes · 15 minutes to cook
Tips: The leaves can turn limp if blanched too long, so take them out once the stems have softened.
Tips: Squeeze out plenty of water so the dressing clings well and doesn’t turn watery.
Tips: Add the vinegar and sugar a little at a time, adjusting the sweet-and-sour balance to taste.
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Ingredients (1 serving)
- Coastal hogfennel — 1 handful
- Gochujang — 1 tsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Minced garlic — 0.3 tsp
- Sugar — 0.5 tsp