Chwinamul with Soy Sauce and Perilla Oil recipe - ingredients, nutrition and when to eat it
This spring side dish is made by lightly tossing blanched chwinamul with soy sauce and perilla oil.
This spring side dish is made by lightly tossing blanched chwinamul with soy sauce and perilla oil. Fragrant, nutty, and pleasantly salty, it pairs well with rice.
Side dishes · 10 minutes to cook
Nutrition (per 124.5g serving): 114.4 kcal · protein 4.4g · carbohydrate 12g · fat 6.4g · sodium 1208mg
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: Squeezing the chwinamul too hard can make it tough, so press it gently to remove excess water.
Tips: Soy sauce varies in saltiness, so start with a little less and adjust to taste.
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Ingredients (1 serving)
- Blanched chwinamul (Korean wild greens) — 100 g
- Soy sauce — 1 Tbsp
- Perilla oil — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame seeds — 0.5 tsp