Scallop Doenjang Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs scallops and soybean paste with rice, bringing out the ocean-fresh aroma of the scallops and a savory depth.
This lunchbox pairs scallops and soybean paste with rice, bringing out the ocean-fresh aroma of the scallops and a savory depth. The mild scallops go well with the salty seasoning for a satisfying lunch.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 436g serving): 508.2 kcal · protein 25.2g · carbohydrate 73.8g · fat 10.1g · sodium 1663.6mg
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: Scallops can turn tough if overcooked, so add the seasoning when they turn opaque and cook briefly.
Tips: For a lunchbox, let the rice and seasoned scallops cool until the steam subsides before closing the lid.
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Ingredients (1 serving)
- Rice — 1 bowl
- Scallop meat — 100 g
- Doenjang — 1 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 1 tsp