Seasoned Chili Pepper Leaves recipe - ingredients, nutrition and when to eat it
Blanched chili pepper leaves tossed with soybean paste and sesame oil make a lovely early-summer side dish.
Blanched chili pepper leaves tossed with soybean paste and sesame oil make a lovely early-summer side dish. Their slightly bitter flavor gives way to the savory richness of soybean paste and the aroma of sesame oil, making them perfect with rice. They're especially nice when you want a light side dish for lunch or dinner.
Vegetables · 10 minutes to cook
Nutrition (per 97.5g serving): 101.7 kcal · protein 5.9g · carbohydrate 8.4g · fat 6g · sodium 467mg
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 blanch the chili pepper leaves too long, or they will lose their aroma and texture. Blanch them just until they wilt.
Tips: Squeezing out too much water can make them dry, so squeeze only until they hold together in one mass.
Tips: Soybean paste varies in saltiness, so start with a small amount and add more after tasting.
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)
- Chili pepper leaves — 80 g
- Korean soybean paste — 0.5 Tbsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp