Instead of Swiss chard, you can use greens, cabbage leaves, pumpkin leaves, etc.
Calories
407kcal
Carbs
76.1g
Protein
11.7g
Fat
6.1g
Sodium
456.8mg
Ingredients
Main
Others
근대쌈밥 : Rice 70g, Brown Rice 10g, Barley 10g, Swiss Chard 50g, Water 400g, Broth Anchovy 2g, Dried Kelp 2.5g, - 멸치견과류쌈장 : Kelp Broth 10g, Onion 3g, Doenjang (Soybean Paste) 2.5g, Green Onion 2.5g, Gochujang (Red Chili Paste) 2.5g, Small Anchovy 2.5g, Walnut 2.5g, Pine Nuts 2.5g, Peanuts 2.5g, Chopped Garlic 2.5g, Plum Extract 2.5g
Finding these ingredients in the US
- Gochujang (Red Chili Paste)Sold as 'gochujang' in the international aisle of most large supermarkets; Korean markets carry more sizes and heat levels.
- Doenjang (Soybean Paste)Korean soybean paste, at Korean markets or online. Miso is milder and sweeter — workable in a pinch, but use a little more.
- Plum ExtractKorean green-plum syrup (maesil-cheong), from Korean markets or online. A little honey plus a splash of rice vinegar is the usual stand-in.
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
Brown Rice
- Rich in dietary fiber (5.2g) — can support digestion and help you feel full
- Rich in vitamin B3 (niacin) (2.2mg) — supports energy metabolism and skin health
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Green Onion
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1mg) — helps your blood carry oxygen
Walnut
- Rich in dietary fiber (7.5g) — can support digestion and help you feel full
- Rich in protein (15g) — used to build and maintain muscle and body tissue
Pine Nuts
- Rich in iron (6mg) — helps your blood carry oxygen
- Rich in protein (17g) — used to build and maintain muscle and body tissue
Peanuts
- Rich in vitamin B3 (niacin) (9.9mg) — supports energy metabolism and skin health
- Rich in protein (29g) — used to build and maintain muscle and body tissue
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 broth anchovy and dried kelp to ⅔ cup water and boil to make broth, and steam Swiss chard on a trivet using this heat.
🔍Finely chop the kelp used for the broth and cook multi-grain rice with rice, brown rice, and barley.
🔍Lightly stir-fry the small anchovy in a dry pan and chop, and also chop the nuts with a knife.
🔍Chop the onion and green onion.
🔍Mix gochujang, doenjang, nuts, onion, chopped garlic, plum extract, green onion, and anchovy kelp broth to make the anchovy nut ssamjang.
🔍Place about 30g (1 spoon) of rice on the Swiss chard, add about 5g of anchovy nut ssamjang, and wrap with the Swiss chard leaf.