Seasoned Pepper Leaves recipe - ingredients, nutrition and when to eat it
This side dish is made by blanching pepper leaves and tossing them with doenjang and sesame oil.
This side dish is made by blanching pepper leaves and tossing them with doenjang and sesame oil. Their fresh, green aroma pairs with savory, salty flavors, making them a lovely addition to a meal. It's especially fitting in summer and early fall, when pepper leaves are in season.
Side dishes · 15 minutes to cook
Nutrition (per 112.8g serving): 87.2 kcal · protein 6.7g · carbohydrate 9.7g · fat 3.8g · sodium 416.2mg
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, avoid squeezing them too hard so they stay moist.
Tips: Doenjang varies in saltiness by brand. Start with a small amount, then add more to taste.
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)
- Radish leaves — 100 g
- Soybean paste — 0.5 Tbsp
- Minced garlic — 0.3 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp