Soybean Leaf Wraps recipe - ingredients, nutrition and when to eat it
Soybean leaf wraps are a regional dish from Korea’s southern provinces, made with gently steamed soybean leaves topped with doenjang or ssamjang.
Soybean leaf wraps are a regional dish from Korea’s southern provinces, made with gently steamed soybean leaves topped with doenjang or ssamjang. Their fresh, green aroma pairs well with the savory, salty paste, making them a lovely side for rice.
Side dishes · 15 minutes to cook
Nutrition (per 86.3g serving): 111.6 kcal · protein 6.7g · carbohydrate 14.9g · fat 4.2g · sodium 772.9mg
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: Trim off a little of the thick stem to make the soybean leaves easier to eat.
Tips: If the leaves are thin, steam them for less time to preserve their aroma and shape.
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Ingredients (1 serving)
- Soybean Leaves — 60 g
- Doenjang (Korean Soybean Paste) — 1 Tbsp
- Green Onion — 0.5 Tbsp
- Garlic — 0.5 tsp
- Sesame Oil — 0.5 tsp
- Toasted Sesame Seeds — 0.5 tsp