"Easy Korean spicy mustard greens with gochujang. Healthy fermented vegetable side dish perfect for meal prep."
Estimated Nutrition
Ingredients
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Red leaf mustard greens
300g
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Gochujang (Korean red chili paste)
2 tablespoons
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Rice vinegar
1 tablespoon
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Sesame oil
1 tablespoon
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Garlic, minced
2 cloves
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Sugar
1 teaspoon
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Salt
½ teaspoon
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Sesame seeds
1 teaspoon
Local Substitutes
Instead of Red leaf mustard (근대)
Use: Mustard greens, arugula, or Chinese broccoli
Reason: Similar bitter-spicy flavor profile and leafy texture
Instead of Gochujang
Use: Sriracha mixed with miso paste (1:1 ratio)
Reason: Replicates umami-spicy fermented flavor
Instead of Sesame oil
Use: Walnut or peanut oil
Reason: Provides nutty richness and depth
🧑🍳 Cooking Instructions
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1
Rinse red leaf mustard thoroughly and cut into 3cm pieces
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2
Blanch greens in boiling salted water for 1-2 minutes until tender-crisp
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3
Drain and gently squeeze out excess water
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4
Mix gochujang, rice vinegar, sesame oil, garlic, sugar, and salt in a bowl
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5
Combine drained greens with sauce and toss well
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6
Refrigerate for at least 30 minutes before serving
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7
Top with sesame seeds before serving
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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