Mushroom and Eggplant Namul with Peanut Sauce

Photo: Korea Ministry of Food and Drug Safety

Mushroom and Eggplant Namul with Peanut Sauce

Name: Mushroom and Eggplant Namul with Peanut Sauce
Cuisine: South Korea
Ingredients: 15 g Main ingredients: eggplant (15g); 15 g king oyster mushroom (15g); 10 g shiitake mushroom (10g); 5 g Peanut sauce: ground peanuts (5g); 2 g minced garlic (2g); 2 g sesame oil (2g); 1 g low-sodium soy sauce (1g)

땅콩소스 버섯가지나물

Side dish · Boiled

Side dishesCourse

64kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Mushroom and Eggplant Namul with Peanut Sauce

Not spicyVeganContains: gluten, soy, nuts, sesame

Ingredients Tap an ingredient to check it off

Servings1

Main ingredients: eggplant필수 재료 : 가지(15g)
15 g
king oyster mushroom새송이버섯(15g)
15 g
shiitake mushroom표고버섯(10g)
10 g
Peanut sauce: ground peanuts땅콩 소스 : 땅콩가루(5g)
5 g
minced garlic다진마늘(2g)
2 g
sesame oil참기름(2g)
2 g
low-sodium soy sauce저염간장(1g)
1 g

Nutrition per serving

64kcal

3.4gCarbs

4.3gProtein

3.7gFat

64.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the stem from the eggplant and slice it.
Slice the king oyster mushroom lengthwise, and flatten-slice the shiitake mushroom after removing the stem.
Blanch the eggplant and mushrooms separately in boiling water, then cool them in cold water.
Mix the peanut sauce ingredients to make the peanut sauce.
Drain the blanched eggplant and mushrooms, put them in a bowl, and finish by serving with the peanut sauce.

💡 Tip•This sauce made with peanuts and low-sodium soy sauce reduces sodium intake by replacing saltiness with a nutty flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.