Gomchwi Leaf Rice Wraps recipe - ingredients, nutrition and when to eat it
This springtime dish is made by topping fragrant gomchwi leaves with rice and ssamjang, then eating them in one bite.
This springtime dish is made by topping fragrant gomchwi leaves with rice and ssamjang, then eating them in one bite. The fresh aroma of the leaves pairs with the savory, salty ssamjang, making it a good choice for lunch or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 241g serving): 295.1 kcal · protein 7.8g · carbohydrate 58.5g · fat 3g · sodium 421.6mg
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: Blanch gomchwi leaves briefly, since blanching them too long can dull their aroma.
Tips: Add the ssamjang a little at a time to suit the amount of leaves and rice, so the saltiness is evenly balanced.
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Ingredients (1 serving)
- Gomchwi leaves — 6 sheet
- Rice — 0.8 cup
- Ssamjang — 1 Tbsp
- Sesame seeds — 1 tsp