Korean · Lunch
Korean Rice with Seasoned Seaweed
Steamed short-grain rice tossed with toasted sesame oil, crumbled roasted seaweed sheets, and toasted sesame seeds, seasoned with soy sauce and a touch of salt. Served warm as a simple side or light meal, this bowl leans on umami from seaweed and nutty sesame rather than any meat or fish.
$2
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
296Calories
6.7gProtein
6.8gFat
52.4gCarbs
1.2gSugar
1.8gFiber
707mgSodium
0mgChol
1.1gSat Fat
180mgPotassium
45mgCalcium
1.4mgIron
0mcgVitamin B12
2mgVitamin C
vegetarian
low-calorie
rich-umami
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Crumble the seaweed sheets into small flakes with your hands, thinly slice the scallion, and warm a dry skillet over medium heat.
2
Toast
Add sesame seeds to the skillet for 1 minute, shaking frequently, until golden and fragrant.
3
Build
Tip warm rice into a bowl, drizzle sesame oil and soy sauce over it, add salt, then fold in seaweed, toasted sesame seeds, and half the scallion until evenly coated. Top with remaining scallion and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cooked short-grain white rice
- 44 sheets roasted seaweed (gim)
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp soy sauce
- 2 tbsp2 tbsp scallion
