Dried Aster Rice with Soybean Paste Soup recipe - ingredients, nutrition and when to eat it
This Korean meal pairs rice cooked with dried aster greens with a hearty soybean paste soup.
This Korean meal pairs rice cooked with dried aster greens with a hearty soybean paste soup. The herbal aroma of the greens goes well with the salty, savory paste, making it a filling lunch or dinner.
Soups & stews · 45 minutes to cook
Nutrition (per 666g serving): 478.2 kcal · protein 19.2g · carbohydrate 76.8g · fat 10.4g · sodium 1007.8mg
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: Squeeze the aster greens lightly before stir-frying so the rice doesn’t get soggy.
Tips: Soybean paste varies in saltiness by brand. Start with a small amount, taste, then add more as needed.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Blanched gondre greens — 60 g
- Doenjang — 1 Tbsp
- Water — 300 ml
- Dried anchovies — 5 g
- Kombu — 3 g
- Tofu — 50 g
- Green onion — 10 g
- Garlic — 3 g
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp