Chamnamul and Shrimp Pot Rice (Korean parsley rice) recipe - ingredients, nutrition and when to eat it
Chamnamul and shrimp pot rice is cooked in a pot with rice and shrimp, then finished with chamnamul for a fragrant bowl.
Chamnamul and shrimp pot rice is cooked in a pot with rice and shrimp, then finished with chamnamul for a fragrant bowl. The shrimp’s gentle sweetness pairs with chamnamul’s aroma, making it a lovely choice for lunch or dinner when you’re craving spring greens.
Rice bowls · 35 minutes to cook
Nutrition (per 442.5g serving): 664.2 kcal · protein 23.2g · carbohydrate 121.4g · fat 7.1g · sodium 1204.1mg
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: Add the chamnamul after the rice is fully cooked so the residual heat gently wilts it while keeping its fragrance.
Tips: Once the pot starts to boil, lower the heat right away to keep the rice from sticking to the bottom.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Shrimp — 5 pc
- Chamnamul (Korean wild greens) — 1 handful
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Water — 0.9 cup