Young Radish Greens with Doenjang recipe - ingredients, nutrition and when to eat it
This fresh-tasting side dish is made by briefly blanching young radish greens and tossing them with doenjang and sesame oil.
This fresh-tasting side dish is made by briefly blanching young radish greens and tossing them with doenjang and sesame oil. It is a light accompaniment to rice, especially on spring and summer tables.
Vegetables · 15 minutes to cook
Nutrition (per 1142.5g serving): 94.8 kcal · protein 4.7g · carbohydrate 4.7g · fat 7g · sodium 874mg
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: Overcooking the young radish greens will reduce their fresh aroma and crispness.
Tips: Squeeze them gently between both hands, as squeezing too hard can make them tough.
Tips: Doenjang varies in saltiness, so start with a small amount and adjust the seasoning at the end.
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Ingredients (1 serving)
- Young radish greens — 120 g
- Korean soybean paste — 2 tsp
- Sesame oil — 1 tsp
- Minced garlic — 1 clove
- Toasted sesame seeds — 1 tsp
- Salt — 1 pinch
- Water — 1000 ml