Perilla Leaves with Doenjang recipe - ingredients, nutrition and when to eat it
This side dish is made by briefly blanching perilla leaves and gently tossing them with doenjang and sesame oil.
This side dish is made by briefly blanching perilla leaves and gently tossing them with doenjang and sesame oil. The fragrant leaves pair well with the rich, salty seasoning and rice. Serve it when you'd like a vegetable side with your meal.
Side dishes · 10 minutes to cook
Nutrition (per 1044.5g serving): 75.6 kcal · protein 2.7g · carbohydrate 4.1g · fat 5.7g · sodium 309.5mg
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: Perilla leaves can lose some of their aroma and color if blanched too long, so blanch them briefly.
Tips: Doenjang varies in saltiness. Start with a little, taste, then add more as needed.
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Ingredients (1 serving)
- Perilla leaves — 20 sheet
- Doenjang — 1 tsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Water — 1000 ml