Mugwort Rice recipe - ingredients, nutrition and when to eat it
Mugwort rice is a springtime home-style dish made by mixing blanched mugwort and soy sauce seasoning into warm rice.
Mugwort rice is a springtime home-style dish made by mixing blanched mugwort and soy sauce seasoning into warm rice. Its light flavor and gentle mugwort aroma make it a good choice for a simple lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 274.5g serving): 382.5 kcal · protein 8.5g · carbohydrate 71.1g · fat 6.2g · sodium 801.3mg
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: Mugwort can lose its aroma if blanched for too long.
Tips: If you add the seasoning while the rice is piping hot, the sesame oil aroma can dissipate, so let it cool slightly before mixing.
Tips: Squeeze out the mugwort’s moisture thoroughly so the rice doesn’t become soggy.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Mugwort — 40 g
- Soy sauce — 2 tsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Scallions — 1 Tbsp
- Toasted sesame seeds — 0.5 tsp