Chili Pepper Leaf Doenjang Soup recipe - ingredients, nutrition and when to eat it
Chili pepper leaves are simmered in doenjang and anchovy broth to make a fragrant, savory summer soup.
Chili pepper leaves are simmered in doenjang and anchovy broth to make a fragrant, savory summer soup. It's easy to pair with rice, making it a good choice for a light lunch or a comforting dinner.
Vegetables · 20 minutes to cook
Nutrition (per 516g serving): 91.7 kcal · protein 11.5g · carbohydrate 9.4g · fat 1.9g · sodium 1046.7mg
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: Blanching the chili pepper leaves for too long can weaken their aroma.
Tips: Instead of adding the doenjang directly to the broth, dissolve it in a small sieve so it mixes in smoothly without lumps.
Tips: If the leaves have thick stems, trim them a little before blanching to make them easier to eat.
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Ingredients (1 serving)
- Pepper leaves — 70 g
- Water — 400 ml
- Dried anchovies — 8 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Green onion — 15 g
- Garlic — 1 clove