Rice Dishes

Mallow Leaf Brown Rice Wraps with Tofu Doenjang

Name: Mallow Leaf Brown Rice Wraps with Tofu Doenjang
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Brown rice; 100 g Tofu; 100 g Korean mallow leaves (auk); 50 g Flying fish roe; ⅙ squash Kabocha squash; 20 g Sprouts; 20 g Doenjang (soybean paste); 20 g Heavy cream; 20 g Green plum syrup (maesil-cheong); 5 g Sesame oil

겨자아욱쌈밥

Brown rice wrapped in steamed mallow leaves with a creamy tofu-doenjang sauce, flying fish roe, kabocha and sprouts. Using just a little doenjang makes a mild sauce that suits ssambap perfectly.

📝 Step-by-Step Instructions

Wash the brown rice, soak for at least 30 minutes and cook.

Mallow Leaf Brown Rice Wraps with Tofu Doenjang — step 1

Blanch the tofu in boiling water, drain and chop finely.

Mallow Leaf Brown Rice Wraps with Tofu Doenjang — step 2

Mix the tofu with the doenjang, cream, plum syrup and sesame oil.

Mallow Leaf Brown Rice Wraps with Tofu Doenjang — step 3

Steam the mallow leaves and kabocha separately and let cool.

Mallow Leaf Brown Rice Wraps with Tofu Doenjang — step 4

Place brown rice on a steamed mallow leaf and top with the tofu sauce, roe, sprouts and kabocha.

Mallow Leaf Brown Rice Wraps with Tofu Doenjang — step 5

Roll the leaf around the rice into a ball and plate.

Mallow Leaf Brown Rice Wraps with Tofu Doenjang — step 6

📊 Nutrition Facts (per serving)

359.5Calories (kcal)

64.9 gCarbs

13.6 gProtein

5 gFat

264.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.