
Side Dish·Grilling·1 serving (approx. 100g)
•Using potassium-rich gamtae helps excrete sodium. <br>•Using mushrooms with a rich umami flavor, we reduced the amount of sodium and sugar used.
Calories
125kcal
Carbs
22.9g
Protein
2g
Fat
2.8g
Sodium
120.1mg
Main
Others
1servings based on<br> [Main Ingredients] Gamtae Seaweed (2g(2sheet(s))), Rice Paper(60g), Lettuce(80g), Red Cabbage(20g), Dried Shiitake Mushroom(5g), Oyster Mushroom(10g), Beech Mushroom(10g), Green Chili(5g), Red Chili(5g), Green Onion(5g), Garlic(5g)<br> [Seasoning] Mayonnaise(18g), Whole Grain Mustard(6g), Candied Pineapple(6g), Soy Sauce(3g), Oyster Sauce(6g), Oligosaccharide Syrup(10g), Vinegar(8g), Sesame Oil(6g), Cooking Oil(20g)
Lettuce
Oyster Mushroom
Green Chili
Red Chili
Green Onion
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Follow the steps to see at a glance when and how each ingredient is used.
🔍Julienne the lettuce and red cabbage and soak in cold water. Mix mayonnaise, whole grain mustard, and candied pineapple to make the salad dressing.
🔍Drain the blanched oyster mushroom, beech mushroom, and soaked dried shiitake mushroom, dice, stir-fry in a preheated pan, and season with soy sauce and sesame oil (3g).
🔍Place on rice paper and wrap into bite-size pieces. Heat cooking oil (10g) in a preheated pan and grill.
🔍Place the drained lettuce and red cabbage on rice paper and wrap, then place on gamtae seaweed and roll up, and cut into bite-size pieces.
🔍Heat cooking oil (10g) in a preheated pan, stir-fry chopped green chili, red chili, green onion, and garlic for aroma, and add oyster sauce, oligosaccharide syrup, vinegar, and sesame oil (3g) to make ganpung sauce.
🔍Plate and finish by serving with salad dressing and ganpung sauce.