Yeolmu Greens Simmered in Soybean Paste recipe - ingredients, nutrition and when to eat it
Young radish greens simmered until tender in soybean paste and anchovy broth make a deeply savory side dish.
Young radish greens simmered until tender in soybean paste and anchovy broth make a deeply savory side dish. They pair well with rice and are especially nice when you’re in the mood for a light vegetable side in summer.
Side dishes · 35 minutes to cook
Nutrition (per 364.5g serving): 97.5 kcal · protein 6.8g · carbohydrate 7g · fat 5.7g · sodium 668.5mg
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: If the young radish greens are tough, simmer them for about 5 minutes longer until tender.
Tips: Soybean paste varies in saltiness, so start with a little and adjust the seasoning at the end.
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 radish greens — 150 g
- Doenjang (Korean soybean paste) — 0.7 Tbsp
- Dried anchovies for broth — 3 pc
- Kelp — 1 piece
- Scallions — 0.2 pc
- Garlic — 1 pc
- Perilla oil — 1 tsp
- Water — 180 ml