Bujigaengi Greens recipe - ingredients, nutrition and when to eat it
Bujigaengi Greens are a side dish made by blanching wild greens from Ulleungdo and stir-frying them in perilla oil.
Bujigaengi Greens are a side dish made by blanching wild greens from Ulleungdo and stir-frying them in perilla oil. Their tender leaves and gentle grassy aroma come together with a nutty flavor, making them a fresh addition to the table.
Side dishes · 20 minutes to cook
Nutrition (per 173g serving): 190.1 kcal · protein 5.4g · carbohydrate 8.7g · fat 15.7g · sodium 400.1mg
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: For dried greens, allow plenty of time for soaking and boiling, and check that the stems soften easily when pressed.
Tips: Squeeze blanched greens well so the seasoning doesn’t become watery and coats them evenly.
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Ingredients (1 serving)
- Blanched wissel greens — 120 g
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp