Rice Dishes
Abalone Rice Porridge(전복죽)
A rich rice porridge simmered with abalone, shrimp, mushrooms, and carrot, finished with pine nuts and served with low-sodium soy sauce.
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Root Vegetable Rice Balls근채류주먹밥
Rice balls filled with stir-fried burdock root, lotus root, potato, chili, onion, and carrot offer plenty of texture and savory flavor.
01
Ingredients
- Potato20 g Potato
- Green chili pepper10 g Green chili pepper
- Onion10 g Onion
- Carrot10 g Carrot
- Rice100 g Rice
- Cucumber70 g Cucumber
- Sesame seedspantry1 g Sesame seeds
- Soy saucepantry15 장 Soy sauce
- Toasted sesame oilpantry5 g Toasted sesame oil
- Garlic15 g Garlic
- Saltpantry2 g Salt
02
Instructions
- 1
Rinse the rice thoroughly, reserving the rice-washing water separately. Cook the soaked rice, then spread it on a plate to cool.
- 2
Finely chop the burdock root, lotus root, and potato, then soak them in water to remove their harsh taste.
- 3
Drain the burdock root, lotus root, and potato, then stir-fry them.
- 4
Finely chop the green chili, onion, and carrot and stir-fry them together, then season initially with glasswort salt.
- 5
Place all the ingredients in a bowl and shape them into onigiri-style rice balls.
- 6
Arrange the rice balls in a serving dish to finish.
Ingredient substitutions
- Potato
- Korean radish gives a lighter texture.
- Green chili pepper
- Use a fresh green pepper with a similar heat level.
- Onion
- Shallot or leek works with a different aroma.
- Carrot
- Bell pepper adds color but a different flavor.
- Rice
- Medium-grain rice works well. Long-grain rice is usable but gives a drier, looser texture.
Nutrition & source
Nutrition per serving
- Calories
- 117.3
- Protein
- 2.4
- Carbs
- 25.2
- Fat
- 0.8
- Sodium
- 11.3
Source: Food Safety Korea / Ministry of Food and Drug Safety
Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.
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Abalone and Seaweed Porridge(미역전복죽)
A savory glutinous rice porridge simmered with abalone, seaweed, and a broth made from abalone shells and kelp, finished with carrot and black sesame.
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