Malva Greens with Doenjang recipe - ingredients, nutrition and when to eat it
This side dish is made by briefly blanching malva greens and gently tossing them with doenjang and sesame oil.
This side dish is made by briefly blanching malva greens and gently tossing them with doenjang and sesame oil. The soft leaves and nutty, savory flavor pair well with rice for a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 101g serving): 102.4 kcal · protein 4.8g · carbohydrate 8.1g · fat 6.5g · sodium 648mg
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 malva greens briefly, as the leaves can become too soft if cooked for too long.
Tips: Squeezing out too much water can make the leaves dry and tough.
Tips: Doenjang varies in saltiness, so start with a small amount and adjust the seasoning to taste.
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Ingredients (1 serving)
- Mallow greens — 80 g
- Doenjang (Korean soybean paste) — 2 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp