Clam and Mugwort Rice recipe - ingredients, nutrition and when to eat it
A springtime pot of rice cooked with clams and mugwort. The clams add a gentle savory depth, while the mugwort brings a fragrant aroma, making it a lovely…
A springtime pot of rice cooked with clams and mugwort. The clams add a gentle savory depth, while the mugwort brings a fragrant aroma, making it a lovely choice for lunch or dinner when you’re in the mood for something aromatic.
Rice bowls · 40 minutes to cook
Nutrition (per 449.5g serving): 664.3 kcal · protein 20.5g · carbohydrate 123.2g · fat 6.9g · sodium 672.3mg
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: For a brighter mugwort aroma, add it when the rice is nearly done.
Tips: The clams release moisture, so soak the rice well and start with the measured amount of water.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Clam meat — 70 g
- Mugwort — 40 g
- Water — 180 ml
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp