Stir-Fried Pepper Leaves with Soybean Paste recipe - ingredients, nutrition and when to eat it
A hearty autumn side dish of pepper leaves sautéed with doenjang and perilla oil. The tender leaves take on the savory, salty depth of the soybean paste and go…
A hearty autumn side dish of pepper leaves sautéed with doenjang and perilla oil. The tender leaves take on the savory, salty depth of the soybean paste and go well with rice. It's a lovely choice when you want a plate of greens with a warm meal.
Side dishes · 15 minutes to cook
Nutrition (per 205.5g serving): 224.7 kcal · protein 9.4g · carbohydrate 14.5g · fat 16.2g · sodium 315.3mg
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: If the stems are tough, remove them and use just the pepper leaves.
Tips: Doenjang varies in saltiness, so start with a little, stir-fry, then taste and adjust.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pepper Leaves — 150 g
- Doenjang (Korean Soybean Paste) — 1 tsp
- Perilla Oil — 1 Tbsp
- Minced Garlic — 0.5 tsp
- Water — 2 Tbsp
- Sesame Seeds — 1 tsp