Seasoned Chili Pepper Leaves recipe - ingredients, nutrition and when to eat it
These fragrant greens are made by briefly blanching chili pepper leaves and tossing them with doenjang and sesame oil.
These fragrant greens are made by briefly blanching chili pepper leaves and tossing them with doenjang and sesame oil. They’re great with rice and make a lovely side dish from summer through early fall, especially on days when you want something light.
Side dishes · 15 minutes to cook
Nutrition (per 98g serving): 108.7 kcal · protein 6.1g · carbohydrate 8.7g · fat 6.6g · sodium 415.5mg
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: Chili pepper leaves lose some of their aroma and texture if overcooked, so remove them as soon as they become tender.
Tips: Squeeze out enough water so the seasoning doesn’t become diluted and clings well to the leaves.
Tips: The saltiness varies by brand of doenjang, so start with a small amount and adjust to taste.
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Ingredients (1 serving)
- Chili pepper leaves — 80 g
- Doenjang — 1 tsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp