Seaweed, potatoes, and lotus root contain a lot of potassium, which helps excrete sodium. In addition, perilla seed powder gives it a nutty taste and reduces sodium intake.
Calories
276kcal
Carbs
9.2g
Protein
3.3g
Fat
4.6g
Sodium
680.5mg
Ingredients
Main
Others
Ingredients Kelp(2g), Potato(20g), Lotus Root(20g), Dried Seaweed(2g) Glutinous Rice Flour (for Dumplings)(40g), Water(25g), Salt(0.1g) Seasoning Perilla Oil(5g), Chopped Garlic(15g), Perilla Seed Powder(50g), Soup Soy Sauce(5g)
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- Soup Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsPotato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Lotus Root
- Rich in vitamin C (28mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.3g) — can support digestion and help you feel full
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.
🔍Add kelp and water (250g) to the pot, boil over medium heat, and once boiling, remove the kelp.
🔍Peel the potato and lotus root, dice, and rinse in water to remove starch.
🔍Soak the dried seaweed in lukewarm water, rub vigorously by hand, and cut into bite-size pieces.
🔍Add water (25g) and salt (0.1g) to the glutinous rice flour and knead to make small rice balls.
🔍Heat perilla oil in the pot, stir-fry seaweed and chopped garlic, then add kelp broth, potato, and lotus root and boil.
🔍Once the potato is nearly cooked, add the rice dumplings and cook, then add perilla seed powder and finish by seasoning with soup soy sauce.