Coastal Hog Fennel with Soybean Paste recipe - ingredients, nutrition and when to eat it
A spring vegetable side made by tossing briefly blanched coastal hog fennel with soybean paste and sesame oil.
A spring vegetable side made by tossing briefly blanched coastal hog fennel with soybean paste and sesame oil. Its pleasantly bitter, fragrant greens pair well with the savory soybean paste and rice.
Side dishes · 15 minutes to cook
Tips: Blanch the greens just until the stems start to soften; cooking them too long can dull their aroma and texture.
Tips: Soybean paste varies in saltiness, so start with a little, taste, and add more if needed.
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Ingredients (1 serving)
- Korean wild parsley — 100 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Minced garlic — 0.3 tsp
- Sesame seeds — 0.5 tsp