Winter Radish Greens Rice Bowl recipe - ingredients, nutrition and when to eat it
This winter lunchbox is made by cooking dried radish greens with rice and serving it mixed with a doenjang seasoning.
This winter lunchbox is made by cooking dried radish greens with rice and serving it mixed with a doenjang seasoning. The greens’ earthy aroma pairs well with the rice’s soft, comforting texture. It’s a lovely choice for lunch on a cold day or a simple dinner.
Lunchbox & quick meals · 50 minutes to cook
Nutrition (per 390g serving): 616.3 kcal · protein 12.3g · carbohydrate 120.7g · fat 7.2g · sodium 416mg
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: After boiling the dried greens, feel the ends of the stems to check that they’re tender. If they’re still tough, boil them a little longer.
Tips: Doenjang varies in saltiness by brand, so start with a small amount and adjust to taste when serving.
Tips: Let the rice cool slightly before packing it to help keep condensation from forming inside the lid.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Dried radish greens — 25 g
- Doenjang — 0.5 Tbsp
- Sesame oil — 1 tsp
- Minced garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 1 cup