Rice Wrapped in Kelp recipe - ingredients, nutrition and when to eat it
A bite-sized wrap of blanched kelp and rice, served with spicy-sour gochujang sauce. The kelp’s ocean aroma and the mild rice pair with a tangy, spicy kick.
A bite-sized wrap of blanched kelp and rice, served with spicy-sour gochujang sauce. The kelp’s ocean aroma and the mild rice pair with a tangy, spicy kick. It’s a nice choice for a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 184g serving): 284.5 kcal · protein 7.4g · carbohydrate 65g · fat 1.8g · sodium 372.1mg
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: Kelp can turn tough if cooked too long, so blanch it briefly.
Tips: Shape the rice into small balls so they’re easy to wrap in the kelp.
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Ingredients (1 serving)
- Dried kelp — 20 g
- Rice — 0.7 cup
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 0.5 tsp