The zucchini paste rice cake must be fried thinly to dry well.
Calories
400kcal
Carbs
82.8g
Protein
9.3g
Fat
4.5g
Sodium
447.6mg
Ingredients
Main
Others
Rice 100g, Zucchini 25g, Onion 10g, Green Chili 5g, Gochujang (Red Chili Paste) 15g, Domestic Wheat Flour 50g, Water 50g, Rice Bran Oil 1.5g,Black Sesame 1g, Sesame Oil 1g, Salt 0.2g
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.
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
Nutrition Facts
Per 100g of main ingredientsRice
- Contains protein (2.6g) — used to build and maintain muscle and body tissue
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
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
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
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.
🔍Grate the onion and finely chop the zucchini and green chili.
🔍Dissolve gochujang in ½ cup water and mix evenly with domestic flour.
🔍Add the ingredients from 1 to 2 and knead into dough.
🔍Heat brown rice oil in a pan and thinly pan-fry the ingredients from 3.
🔍Season the rice with sesame oil, black sesame, and salt.
🔍Spread the seasoned rice thin on the zucchini jangtteok, roll up, and cut into about 2-3cm lengths.