Pumpkin Leaf Doenjang Salad recipe - ingredients, nutrition and when to eat it
This summer side dish is made with tender blanched pumpkin leaves tossed with doenjang and sesame oil.
This summer side dish is made with tender blanched pumpkin leaves tossed with doenjang and sesame oil. The leaves’ fresh, green aroma pairs nicely with the savory richness of doenjang.
Vegetables · 15 minutes to cook
Nutrition (per 93.1g serving): 78.5 kcal · protein 5.4g · carbohydrate 8g · fat 3.8g · sodium 412.2mg
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: Adjust the blanching time based on the leaves’ size and thickness, and avoid cooking them too long to preserve their texture.
Tips: Doenjang varies in saltiness by brand, so add it a little at a time and adjust to taste.
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Ingredients (1 serving)
- Pumpkin leaves — 80 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Minced garlic — 0.3 tsp