Soybean Paste-Seasoned Perilla Shoots recipe - ingredients, nutrition and when to eat it
This spring side dish features lightly blanched young perilla leaves seasoned with soybean paste and garlic.
This spring side dish features lightly blanched young perilla leaves seasoned with soybean paste and garlic. Their distinctive fragrance pairs with savory, nutty flavors, making them a light and tasty accompaniment to rice.
Vegetables · 10 minutes to cook
Tips: Blanch the young perilla leaves only until tender, as overcooking can weaken their aroma and texture.
Tips: Soybean paste varies in saltiness, so start with a small amount, taste, and add more as needed.
Tips: Do not squeeze out the water too firmly, or the greens may become dry.
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)
- Young perilla leaves — 100 g
- Soybean paste — 2 tsp
- Garlic — 1 pc
- Sesame oil — 1 tsp
- Whole sesame seeds — 0.5 tsp