고춧잎나물
Side dish made of chili pepper leaves that are blanched and seasoned. Koreans use many parts of plants that are usually are not eaten in western cuisine. This dish uses young chili plant stems and leaves to create a simple and tasty side dish.
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Recipe Nutrition
Ingredients
5 ounces gochunnip (chili leaves)
Seasoning
2 teaspoons doenjang (Korean bean paste)
1 teaspoon minced garlic
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame seeds
1/8 teaspoon salt
Garnish
1 teaspoon toasted sesame seeds
1 each green [spring] onions, chopped
Procedure
Bring a pot of water to a rolling boil.
Drop chili leaves and stems into the boiling water and boil for three minutes.
Remove the leaves and stems from the pot and rinse immediately in very cold water.
Gently squeeze excess water from the leaves/stems.
Place all seasoning ingredients into a mixing bowl and mix well.
Add pepper leaves/stems and mix gently.
Garnish and serve.
Serving size: About 2 ounces.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Amount Per Serving
Calories 69.79
Calories From Fat (59%) 41.49
Calories From Protein (11%) 7.47
Calories From Carbohydrates (30%) 20.83
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 4.77g 7%
Saturated Fat 0.68g 3%
Monounsaturated Fat 1.83g
Polyunsaturated Fat 2.03g
Trans Fatty Acids 0g
Cholesterol 0mg 0%
Sodium 330.86mg 14%
Potassium 267mg 8%
Total Carbohydrates 5.7g 2%
Fiber 2.65g 11%
Sugar 1.37g
Sugar Alcohols 0g
Net Carbohydrates 3.05g
Protein 2.24g 4%
Vitamin A 40.16IU <1%
Vitamin C 33.53mg 56%
Calcium 204.17mg 20%
Iron 1.33mg 7%
Vitamin E 2.83mg 28%
Vitamin D 0IU 0%
Thiamin 0.06mg 4%
Riboflavin 0.12mg 7%
Niacin 0.68mg 3%
Vitamin B6 0.13mg 6%
Folate 36.58mcg 9%
Vitamin B12 0mcg <1%
Pantothenic Acid 0.17mg 2%
Vitamin K 90.58mcg 113%
Phosphorus 49.08mg 5%
Magnesium 40.21mg 10%
Zinc 0.43mg 3%
Copper 0.12mg 6%
Manganese 0.27mg 13%
Selenium 0.48mcg <1%
Alcohol 0g
Caffeine 0mg
Water 37.69g 0%
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