Ligularia Leaf Salad recipe - ingredients, nutrition and when to eat it
This light spring salad pairs fragrant ligularia leaves with tofu and ssamjang. The slightly bitter leaves, creamy tofu, and savory ssamjang come together…
This light spring salad pairs fragrant ligularia leaves with tofu and ssamjang. The slightly bitter leaves, creamy tofu, and savory ssamjang come together beautifully as a side for lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 132g serving): 119.1 kcal · protein 8.6g · carbohydrate 6.8g · fat 6.9g · sodium 199mg
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: Add the seasoning just before serving to preserve the fragrance of the ligularia leaves.
Tips: Press and pat the tofu dry thoroughly so the leaves do not become soggy.
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Ingredients (1 serving)
- Gomchwi leaves — 6 sheet
- Tofu — 0.3 block
- Ssamjang — 1 tsp
- Sesame seeds — 0.5 tsp
- Sesame oil — 0.5 tsp