Buckwheat Jelly Rice Lunch Box recipe - ingredients, nutrition and when to eat it
This lunch box pairs springy, mild buckwheat jelly with rice, kimchi, and roasted seaweed flakes, with a chilled broth on the side.
This lunch box pairs springy, mild buckwheat jelly with rice, kimchi, and roasted seaweed flakes, with a chilled broth on the side. It’s a good choice for lunch on a hot day or a light dinner.
Lunchbox & quick meals · 10 minutes to cook
Nutrition (per 480g serving): 292.5 kcal · protein 7.6g · carbohydrate 59.1g · fat 2.8g · sodium 1224.6mg
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: Pack the broth separately to help the rice and buckwheat jelly keep their texture.
Tips: If the kimchi is very salty or sour, gently squeeze out some of the liquid before adding it.
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Ingredients (1 serving)
- Buckwheat jelly — 150 g
- Cooked rice — 0.5 cup
- Napa cabbage kimchi — 40 g
- Crumbled seaweed — 2 g
- Dongchimi brine — 180 ml
- Toasted sesame seeds — 1 tsp