Fuki Leaf-Wrapped Rice with Noodles recipe - ingredients, nutrition and when to eat it
This spring specialty pairs blanched fuki leaves with a savory doenjang dressing and thin wheat noodles.
This spring specialty pairs blanched fuki leaves with a savory doenjang dressing and thin wheat noodles. The fresh aroma of the leaves goes well with the rich, salty seasoning and soft noodles. It’s a nice choice for a light lunch or an evening meal when you want a change of pace.
Noodles · 20 minutes to cook
Nutrition (per 268g serving): 328 kcal · protein 10.6g · carbohydrate 50.7g · fat 8.5g · sodium 896.1mg
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: Blanch the fuki briefly, since cooking it too long dulls its aroma and texture.
Tips: Doenjang varies in saltiness, so start with a little and add more as needed.
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Ingredients (1 serving)
- Gomchwi (Korean butterbur leaves) — 5 sheet
- Cooked somyeon (thin wheat noodles) — 1 serving
- Doenjang (Korean soybean paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 1 Tbsp
- Garlic — 0.5 tsp
- Water — 1 Tbsp