Fresh Amaranth Leaf Kimchi with Doenjang: A Healthy Recipe Infused with Spring’s Aroma
Fresh Amaranth Leaf Kimchi with Doenjang: A Healthy Recipe Infused with Spring’s Aroma
Making Delicious and Healthy Amaranth Leaf Kimchi with Doenjang
Introducing the ‘Amaranth Leaf Kimchi with Doenjang’ recipe, which brings spring to your dining table. Amaranth leaves, also known as ‘Hyeonchae’ or ‘Bidemnamul’, are a familiar vegetable often found growing by roadsides and in fields. Their tender young shoots are perfect for enjoying as a fragrant side dish, and the roots are even used as precious medicinal herbs. Check out the video from 01:29 onwards for more detailed cooking instructions!
Ingredients- 80g fresh amaranth leaves
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, carefully wash the fresh amaranth leaves and prepare them. Make sure to rinse thoroughly between the stems, as dirt might be trapped there. Gently pat them dry or let excess water drain before use.
Step 2
Next, it’s time to make the seasoning, which is the key to the flavor. In a bowl, combine 2 tablespoons of savory doenjang, 1 tablespoon of sweet and spicy gochujang, and 1 tablespoon of fragrant sesame oil. Mix them thoroughly with chopsticks or a small spatula until well combined. It’s important to dissolve any lumps of paste so the seasoning is smooth.
Step 3
Add the delicious seasoning you just made to the prepared amaranth leaves. Gently toss and mix with your hands, being careful not to mash the leaves. The key is to gently combine everything so the seasoning coats the amaranth leaves evenly. Once mixed, your delicious Amaranth Leaf Kimchi with Doenjang will be ready!
