Inspired by a banchan side dish at our favorite Korean restaurant, this recipe transforms a bitter-tasting Korean leafy green into a different kind of shiraae. Among the numerous similarities in ingredients and dishes between Korea and Japan, it is always fascinating to find different approaches and techniques. Below, the tofu dressing is saltier than the one for typical Japanese shiraae. Use of sesame oil in this dish is very Korean.
1/2 of recipe:
65 calories; 4.6 g protein; 4.2 g fat; 2.6 g carbohydrate; 1.6 g net carbs; 126 mg sodium; 0 mg cholesterol; 1.0 g fiber
1/2 of recipe:
65 calories; 4.6 g protein; 4.2 g fat; 2.6 g carbohydrate; 1.6 g net carbs; 126 mg sodium; 0 mg cholesterol; 1.0 g fiber
