Rice Wrapped in Water Parsley recipe - ingredients, nutrition and when to eat it
This dish is made by wrapping rice and ssamjang in blanched water parsley in bite-size bundles.
This dish is made by wrapping rice and ssamjang in blanched water parsley in bite-size bundles. The herb’s fresh aroma pairs with the savory, salty flavor of the ssamjang. It’s a lovely choice for a spring picnic lunch or a light meal.
Vegetables · 20 minutes to cook
Nutrition (per 317g serving): 409.3 kcal · protein 9g · carbohydrate 73.6g · fat 8g · sodium 775.5mg
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 water parsley briefly, since cooking it too long dulls its aroma and crisp texture.
Tips: Squeeze out excess water so the rice stays together and is easy to wrap.
Tips: Ssamjang can be quite salty, so start with a little and adjust to taste.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Water dropwort — 80 g
- Ssamjang — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.3 tsp