Amaranth Greens with Doenjang recipe - ingredients, nutrition and when to eat it
This side dish is made by briefly blanching summer amaranth greens, then gently tossing them with doenjang and sesame oil.
This side dish is made by briefly blanching summer amaranth greens, then gently tossing them with doenjang and sesame oil. The tender leaves soak up the savory, salty seasoning, making them a lovely addition to the table.
Vegetables · 15 minutes to cook
Nutrition (per 116.3g serving): 92.2 kcal · protein 3.6g · carbohydrate 5.4g · fat 6.8g · sodium 612.7mg
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: Amaranth greens soften quickly if you blanch them too long, so adjust the time based on how thick the stems are.
Tips: Doenjang varies in saltiness by brand. Start with a little, taste, and add more as needed.
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Ingredients (1 serving)
- Amaranth greens — 100 g
- Doenjang — 0.5 Tbsp
- Sesame oil — 1 tsp
- Minced garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp