Side Dishes

Korean Mallow with Doenjang Dressing

Name: Korean Mallow with Doenjang Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 200 g Korean mallow (auk); 15 g Doenjang (soybean paste); 10 g Garlic; 5 g Low-sodium soy sauce; 2 g Sesame oil; 1 g Sesame seeds; 2 g Salt (for washing)

아욱 된장무침

Tender Korean mallow (auk) massaged, blanched and tossed with doenjang, garlic, sesame oil, low-sodium soy sauce and sesame. Calcium- and fiber-rich mallow and doenjang in place of salt reduce sodium.

15mPrep

5mCook

3Servings

EasyLevel

🧺 Korean ingredients in this recipe

DoenjangRustic fermented soybean paste 🛒 Shop on Amazon
Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor
Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use each 🛒 Shop on Amazon
Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

Korean Recipe Measurements: Spoons, Cups, Grams and SaltHow to read Korean recipe amounts, convert grams to spoons and choose the right salt

📝 Step-by-Step Instructions

Trim the mallow by snapping off the tough stem ends.

Korean Mallow with Doenjang Dressing — step 1

Massage the mallow in water with a little salt.

Korean Mallow with Doenjang Dressing — step 2

Blanch in boiling water, rinse in cold water and squeeze dry.

Korean Mallow with Doenjang Dressing — step 3

Cut into bite-sized pieces.

Korean Mallow with Doenjang Dressing — step 4

Finely mince the garlic.

Korean Mallow with Doenjang Dressing — step 5

Toss the mallow with the doenjang, garlic, sesame oil, soy sauce and sesame seeds.

Korean Mallow with Doenjang Dressing — step 6

📊 Nutrition Facts (per serving)

11.26Calories (kcal)

1.16 gCarbs

0.9 gProtein

0.34 gFat

142.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.