Seasoned Daylily Shoots recipe - ingredients, nutrition and when to eat it
Seasoned Daylily Shoots are a side dish made by briefly blanching spring daylily shoots and gently tossing them with a soybean paste seasoning.
Seasoned Daylily Shoots are a side dish made by briefly blanching spring daylily shoots and gently tossing them with a soybean paste seasoning. The tender leaves absorb the rich, salty flavor and bring a taste of spring to the table. They pair well with warm rice and soup for lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 113g serving): 77.4 kcal · protein 5.2g · carbohydrate 7.7g · fat 3.9g · sodium 413.2mg
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: Daylily shoots have tender leaves, so don’t blanch them for too long. Remove them from the water when they just begin to soften.
Tips: The saltiness varies from one soybean paste to another. Start with a small amount, taste, and add more as needed.
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Ingredients (1 serving)
- Daylily shoots — 100 g
- Doenjang — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp