Thistle and Potato Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice cooked with Korean thistle and potatoes with a soy sauce dressing.
This lunchbox pairs rice cooked with Korean thistle and potatoes with a soy sauce dressing. It has a gentle perilla oil aroma, and the potatoes are soft and fluffy. It’s a lovely choice for a light lunch in spring or early summer.
Lunchbox & quick meals · 40 minutes to cook
Nutrition (per 477.5g serving): 450.3 kcal · protein 11.4g · carbohydrate 84.1g · fat 7.1g · sodium 1200.7mg
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 Korean thistle well to keep the rice from getting too wet.
Tips: Pack the soy sauce dressing separately and add it just before eating to preserve the greens’ aroma and the texture of the rice.
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Ingredients (1 serving)
- White rice — 1 bowl
- Blanched Korean thistle greens — 70 g
- Potato — 0.5 pc
- Perilla oil — 1 tsp
- Soy sauce — 1 Tbsp
- Toasted sesame seeds — 1 tsp
- Water — 0.5 cup