Stir-Fried Burdock Leaves recipe - ingredients, nutrition and when to eat it
This side dish is made by blanching tender burdock leaves and stir-frying them with doenjang and perilla oil.
This side dish is made by blanching tender burdock leaves and stir-frying them with doenjang and perilla oil. The soft leaves take on the earthy, savory flavor of the doenjang and go well with rice.
Side dishes · 15 minutes to cook
Nutrition (per 142g serving): 222.1 kcal · protein 4.4g · carbohydrate 17g · fat 15.4g · sodium 469.8mg
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: The more tender the burdock leaves, the less time they need to blanch to keep them soft.
Tips: Doenjang varies in saltiness, so start with a small amount and taste as you stir-fry.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Young burdock leaves — 100 g
- Perilla oil — 1 Tbsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 1 Tbsp