Wild Greens Rice Pasta

Ingredients

재료 Ashitaba(3g), Pimpinella (Wild Chervil)(3g), Aster Greens(3g), Red Mustard Greens(3g), Perilla Leaf(2g), Onion(8g) Cucumber(6g), Red Chili(5g), Green Chili(5g), Rice Pasta Noodles(160g) Pasta Sauce, Doenjang(4g), Cheonggukjang (Fermented Soybean Paste)(16g), Onion(15g), Zucchini(10g), Mashed Tofu(25g) Chopped Garlic(10g), Perilla Oil(3g)

Instructions

1. 1

   Tear the ashitaba, pimpinella, aster greens, and red mustard leaf into bite-size pieces, and cut the perilla leaf into bite-size pieces.

   
2. 2

   Julienne the onion (8g), coarsely chop the onion (15g) for the pasta sauce, and coarsely chop the zucchini to a similar size as the onion.

   
3. 3

   Peel the cucumber in a spiral and julienne, and thinly julienne the chili too.

   
4. 4

   Boil the rice pasta noodles in boiling water for 5 minutes, rinse in cold water, and drain.

   
5. 5

   Pour water (60g) into a pan, and once boiling, add soybean paste, cheonggukjang, chopped onion, zucchini, mashed tofu, and chopped garlic, and reduce for about 1 minute 30 seconds to make pasta sauce.

   
6. 6

   Top the rice pasta noodles with the sauce, add vegetables, and drizzle with perilla oil to finish.