Barley Sprouts with Soybean Paste recipe - ingredients, nutrition and when to eat it
Barley sprouts with soybean paste are a spring vegetable side dish made by briefly blanching barley sprouts and tossing them with soybean paste and sesame oil.
Barley sprouts with soybean paste are a spring vegetable side dish made by briefly blanching barley sprouts and tossing them with soybean paste and sesame oil. Their fresh green aroma pairs with the savory soybean paste and nutty sesame oil, making them ideal with rice or as a light lunch side dish.
Vegetables · 15 minutes to cook
Nutrition (per 130g serving): 107.4 kcal · protein 4.9g · carbohydrate 7.2g · fat 7.2g · sodium 790.9mg
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 barley sprouts only until the leaves soften, as overcooking weakens their fragrance and bite.
Tips: Squeezing out too much water can make the greens dry and tough.
Tips: Since the saltiness of soybean paste varies, start with a small amount and add more after tasting.
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Ingredients (1 serving)
- Young barley leaves — 100 g
- Korean soybean paste — 1 Tbsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Green onion — 1 Tbsp
- Toasted sesame seeds — 1 tsp