We use low-salt soybean paste, which has lower salt content than regular soybean paste, and add mallow, which has a high potassium content, to help excrete sodium.
Calories
201kcal
Carbs
34g
Protein
13.1g
Fat
1.4g
Sodium
471.6mg
Ingredients
Main
Oat Rice 100g, Mallow 30g, Dried Shrimp 25g, Cocktail Shrimp 25g, Low-sodium Doenjang 30g
Nutrition Facts
Per 100g of main ingredientsDried Shrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Cocktail Shrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Dissolve low-sodium soybean paste in 300cc water, soak dried shrimp for about 30 minutes, then boil briefly.
🔍Strain the soybean paste water dissolved with shrimp through a sieve.
🔍Blanch the mallow in hot water and cut into bite-size pieces.
🔍Dissolve rice and soybean paste water in the pot and boil.
🔍Once it boils somewhat, add back the cocktail shrimp and the drained shrimp.
🔍Before turning off the heat, add mallow and boil once more to finish.