Seasoned Shepherd’s Purse recipe - ingredients, nutrition and when to eat it
This side dish is made with blanched spring shepherd’s purse lightly dressed with doenjang or gochujang.
This side dish is made with blanched spring shepherd’s purse lightly dressed with doenjang or gochujang. Its pleasantly bitter taste and fresh aroma bring a touch of spring to the table. It’s a nice side for lunch or dinner when shepherd’s purse is in season.
Side dishes · 15 minutes to cook
Nutrition (per 1168.5g serving): 125.3 kcal · protein 7.5g · carbohydrate 11.8g · fat 6.9g · sodium 1161.2mg
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: If the roots are thick, add them to the pot about 20 seconds before the leaves, then blanch everything together for an even texture.
Tips: Doenjang varies in saltiness by brand, so start with a small amount, toss, and adjust to taste.
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Ingredients (1 serving)
- Shepherd’s purse — 150 g
- Doenjang — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp
- Water — 1000 ml
- Salt — 0.5 tsp