By adding turmeric powder and dried seaweed stems to rice, I was able to make delicious rice without using additional salt.
Calories
212kcal
Carbs
44g
Protein
5g
Fat
1.8g
Sodium
402.8mg
Ingredients
Others
Turmeric Powder 15g, Rice 50g, Olive Oil 5g, Dried Seaweed Stem 10g 맛장 : Japanese Miso 15g, Chopped Onion 15g, Tofu 50g, Chopped Garlic 3g, Chili Powder 2g, Sesame Oil 15g
Finding these ingredients in the US
- Chili PowderLook for 'gochugaru' (Korean chili flakes) at Korean or Asian markets. Crushed red pepper is sharper and hotter — use about half if substituting.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsRice
- Rich in vitamin B3 (niacin) (3.1mg) — supports energy metabolism and skin health
- Rich in vitamin B1 (0.23mg) — used to turn carbohydrates into energy
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.
🔍Wash the rice and soak in turmeric water.
🔍Mash the tofu and drain the moisture.
🔍Make ssamjang into a seasoned sauce.
🔍Wash and soak the dried seaweed stem. Use the soaking water to cook the rice.
🔍Stir-fry the rice in olive oil, then add seaweed stem and cook.
🔍Finish by serving with tofu soy sauce.