Manila Clam and Korean Water Parsley Rice recipe - ingredients, nutrition and when to eat it
A spring rice dish cooked in one pot with Manila clams and Korean water parsley. The clams’ briny flavor pairs with the herb’s fresh aroma, making it a light…
A spring rice dish cooked in one pot with Manila clams and Korean water parsley. The clams’ briny flavor pairs with the herb’s fresh aroma, making it a light and tasty choice for lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 394g serving): 451.1 kcal · protein 19.6g · carbohydrate 72.4g · fat 6.8g · sodium 792.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Clam meat can turn tough if cooked too long, so stir-fry it briefly and cook it through at the end.
Tips: For a fresh, distinct aroma, add the Korean water parsley after turning off the heat and let the residual heat cook it.
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Ingredients (1 serving)
- White rice — 1 cup
- Clam meat — 100 g
- Minari (Korean water dropwort) — 40 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp