Seasoned Pepper Leaves with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This side dish is made with tender blanched pepper leaves tossed with ground perilla seeds and soy sauce.
This side dish is made with tender blanched pepper leaves tossed with ground perilla seeds and soy sauce. Their nutty flavor and mild, fresh green aroma make them a lovely accompaniment to rice, especially in autumn when pepper leaves are in season.
Side dishes · 15 minutes to cook
Nutrition (per 121.5g serving): 142.1 kcal · protein 7.9g · carbohydrate 12.5g · fat 8.4g · sodium 404.5mg
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: After blanching the pepper leaves, squeeze them gently so they stay moist.
Tips: Add the ground perilla seeds at the end to keep their nutty aroma fresh.
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Ingredients (1 serving)
- Pepper leaves — 100 g
- Ground perilla seeds — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame seeds — 0.5 tsp