Rice Dishes
Abalone Rice Porridge(전복죽)
A rich rice porridge simmered with abalone, shrimp, mushrooms, and carrot, finished with pine nuts and served with low-sodium soy sauce.
View recipeMain Dishes
Easy Soy Milk Noodles간편콩국수
Buckwheat noodles served in a creamy tofu-soy milk broth with stir-fried mushrooms, zucchini, onion, and colorful chilies.
01
Ingredients
- Garlic15 g Garlic
- Sesame seedspantry2 g Sesame seeds
- Saltpantry1 g Salt
- Zucchini50 g Zucchini
- Onion50 g Onion
- Green chili pepper15 g Green chili pepper
- Red chili pepper15 g Red chili pepper
- Tofu60 g Tofu
02
Instructions
- 1
Blend the soy milk and tofu with 100 g of bottled water.
- 2
Peel the zucchini into a continuous strip and julienne it, then thinly julienne the onion, red chili, and green chili.
- 3
Tear the shimeji mushrooms into thin pieces and stir-fry them.
- 4
Stir-fry the zucchini, carrot, green chili, and red chili separately.
- 5
Cook the buckwheat noodles and set aside.
- 6
Place the buckwheat noodles in a bowl, arrange the garnishes on top, then pour over the blended tofu and soy milk mixture to finish.
Serving size and preparation times were not provided in the source data.
Ingredient substitutions
- Garlic
- Garlic powder works in a pinch but lacks fresh aroma.
- Sesame seeds
- Omit if necessary; the dish loses some aroma.
- Salt
- Soy sauce can add saltiness but also changes color and flavor.
- Zucchini
- Yellow summer squash is close.
- Onion
- Shallot or leek works with a different aroma.
Nutrition & source
Nutrition per serving
- Calories
- 229.9
- Protein
- 12.3
- Carbs
- 26.2
- Fat
- 8.4
- Sodium
- 183.4
Source: Food Safety Korea / Ministry of Food and Drug Safety
Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.
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Abalone and Seaweed Porridge(미역전복죽)
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