Gomchwi with Soybean Paste recipe - ingredients, nutrition and when to eat it
This spring side dish is made by gently tossing blanched gomchwi (Korean mountain greens) with soybean paste and sesame oil.
This spring side dish is made by gently tossing blanched gomchwi (Korean mountain greens) with soybean paste and sesame oil. Their pleasantly bitter aroma pairs with deep, nutty flavors, making them a great match for rice.
Vegetables · 15 minutes to cook
Nutrition (per 125.5g serving): 119.2 kcal · protein 5.6g · carbohydrate 8.3g · fat 7.9g · sodium 774.9mg
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: Blanch the gomchwi briefly, as overcooking can dull its aroma and crisp texture.
Tips: Soybean paste varies in saltiness by brand, so add a little at a time and adjust to taste.
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Ingredients (1 serving)
- Gomchwi (Korean wild greens) — 100 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp