Side Dishes

Doenjang-Seasoned Amaranth Greens비름나물 된장무침

Name: Doenjang-Seasoned Amaranth Greens
Cuisine: Korean
Ingredients: 10 g Onion; 3 g Garlic; 1 g Ginger; 200 g Kelp; 2 g Doenjang; 1 g Gochujang; 2 g Mayonnaise; 1 g Gochugaru; 1 g Sesame seeds; 4 g Toasted sesame oil

Blanched amaranth greens and onion tossed with a doenjang, gochujang, mayonnaise, garlic, and ginger dressing, then finished with sesame oil and sesame seeds.

Doenjang-Seasoned Amaranth Greens — Korean recipe photo

Ingredients

Onion10 g Onion
Garlic3 g Garlic
Ginger1 g Ginger
Kelp200 g Kelp
Doenjang2 g Doenjang
Gochujang1 g Gochujang
Mayonnaisepantry2 g Mayonnaise
Gochugaru1 g Gochugaru
Sesame seedspantry1 g Sesame seeds
Toasted sesame oilpantry4 g Toasted sesame oil

Instructions

1
Cut the amaranth greens into manageable lengths, blanch them in the kelp broth, then rinse in cold water and drain well.
2
Julienne the onion into 2mm-thick strips, and finely mince the ginger and garlic.
3
Finely chop the doenjang, then press it through a coarse-mesh sieve to retain some texture. Mix it with the gochujang, mayonnaise, and red pepper powder.
4
Mix the minced ginger and garlic into the seasoning sauce.
5
Add the onion and seasoning sauce to the amaranth greens and toss until evenly coated.
6
Drizzle with sesame oil and toss lightly, then sprinkle with sesame seeds to finish.

Serving size and preparation times were not provided in the source data.

Ingredient substitutions

Onion: Shallot or leek works with a different aroma.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.
Ginger: Ground ginger works in a pinch but is sharper and less fresh.
Kelp: Use a vegetable or anchovy broth when kelp is unavailable.
Doenjang: Red or awase miso is the closest common substitute, but it is usually sweeter and less pungent.

Nutrition & source