Even without special seasoning, you can use wild vegetables such as red mustard and wild vegetables. Sodium intake was reduced by taking advantage of the bitter aroma and taste.
Calories
176kcal
Carbs
23.01g
Protein
3.47g
Fat
1.15g
Sodium
297.3mg
Ingredients
Main
Others
Ingredients 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)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
Nutrition Facts
Per 100g of main ingredientsPimpinella (Wild Chervil)
- Rich in vitamin A (480μg) — supports normal vision and skin health
- Rich in potassium (960mg) — helps balance sodium and supports muscle function
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Cucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Green Chili
- Rich in vitamin C (44mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.4g) — can support digestion and help you feel full
Zucchini
- Rich in vitamin C (40mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (61mg) — a key building block of bones and teeth
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.
🔍Tear the ashitaba, pimpinella, aster greens, and red mustard leaf into bite-size pieces, and cut the perilla leaf into bite-size pieces.
🔍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.
🔍Peel the cucumber in a spiral and julienne, and thinly julienne the chili too.
🔍Boil the rice pasta noodles in boiling water for 5 minutes, rinse in cold water, and drain.
🔍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.
🔍Top the rice pasta noodles with the sauce, add vegetables, and drizzle with perilla oil to finish.