Seaweed Rice

Seaweed Rice is a flavorful and nutritious Korean dish that combines the umami of seaweed with the heartiness of rice, making it a perfect vegetarian option. This dish is not only satisfying but also packed with minerals and vitamins from the seaweed.

Ingredients

• Short-grain white rice - 150 grams
• Water - 300 milliliters
• Dried seaweed (gim or nori) - 20 grams
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Green onion (chopped) - 2 stalks
• Carrot (julienned) - 50 grams
• Salt - to taste
• Sesame seeds - 1 tablespoon

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then soak it in water for about 30 minutes.
2. In a pot, add the soaked rice and 300 milliliters of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked and water is absorbed.
3. While the rice is cooking, prepare the seaweed. If using dried sheets, cut them into strips or small pieces. If using dried flakes, they can be used as is.
4. In a separate pan, heat the sesame oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the julienned carrot and chopped green onion to the pan. Sauté for another 3-4 minutes until the vegetables are tender.
6. Once the rice is cooked, fluff it with a fork and mix in the sautéed vegetables and the dried seaweed.
7. Add soy sauce and salt to taste, mixing everything well to ensure the flavors are evenly distributed.
8. Serve the Seaweed Rice hot, garnished with sesame seeds on top.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from seaweed, particularly iodine and calcium.
• High in fiber, which aids in digestion and keeps you feeling full.

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