Radish Greens Rice Rolls recipe - ingredients, nutrition and when to eat it
These rice rolls are filled with rice, seaweed, eggs, carrots, and radish greens seasoned with soybean paste.
These rice rolls are filled with rice, seaweed, eggs, carrots, and radish greens seasoned with soybean paste. The radish greens have a savory depth that pairs well with soft egg and the fresh sweetness of carrot. They’re great for a packed lunch or a light midday meal.
Vegetables · 30 minutes to cook
Nutrition (per 378.5g serving): 512.3 kcal · protein 16.1g · carbohydrate 75g · fat 15.7g · sodium 417mg
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 radish greens well so they don’t make the seaweed soggy.
Tips: Soybean paste varies in saltiness by brand. Start with a little, taste, and adjust.
Tips: Lightly oiling the knife with sesame oil before slicing makes clean cuts.
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Ingredients (1 serving)
- Rice — 210 g
- Blanched dried radish greens — 70 g
- Gim (seaweed sheets for gimbap) — 1 sheet
- Egg — 1 pc
- Carrot — 30 g
- Doenjang (Korean soybean paste) — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Salt — 0.5 g