Chwinamul with Doenjang recipe - ingredients, nutrition and when to eat it
This spring side dish is made by tossing blanched chwinamul with doenjang and sesame oil.
This spring side dish is made by tossing blanched chwinamul with doenjang and sesame oil. Its fresh, grassy aroma pairs with the deep, savory flavor of doenjang, making it a lovely addition to a rice meal.
Side dishes · 15 minutes to cook
Nutrition (per 119g serving): 123.1 kcal · protein 5g · carbohydrate 12.5g · fat 7g · sodium 471.8mg
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: Don’t squeeze the chwinamul too hard, so it stays moist when dressed.
Tips: Doenjang varies in saltiness, so start with a little, taste, then add more as needed.
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Ingredients (1 serving)
- Blanched aster greens — 100 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp