Marinated Wild Garlic Leaves with Doenjang recipe - ingredients, nutrition and when to eat it
Wild garlic leaves are gently tossed with doenjang and sesame oil for this fragrant spring side dish.
Wild garlic leaves are gently tossed with doenjang and sesame oil for this fragrant spring side dish. Its savory, nutty flavor pairs well with rice, making it a lovely addition to lunch or dinner.
Side dishes · 10 minutes to cook
Nutrition (per 116.3g serving): 127.2 kcal · protein 2.8g · carbohydrate 16.2g · fat 6.1g · sodium 1493.7mg
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 wild garlic leaves briefly, as cooking them too long can dull their aroma and texture.
Tips: Doenjang varies in saltiness, so start with a small amount and add more to taste.
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Ingredients (1 serving)
- Myeonginamul (sacred-heart leaves) — 100 g
- Doenjang (fermented soybean paste) — 0.5 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Minced garlic — 0.3 tsp