Rice Dishes

Turmeric Rice with Seaweed Stems & Tofu Miso Sauce

Name: Turmeric Rice with Seaweed Stems & Tofu Miso Sauce
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 15 g Turmeric powder (ulgeum); 50 g Rice; 5 g Olive oil; 10 g Dried seaweed stems (miyeok julgi); 15 g Japanese miso; 15 g Onion, minced; 50 g Tofu; 3 g Minced garlic; 2 g Gochugaru (Korean chili flakes); 15 g Sesame oil

울금해초밥

Golden turmeric rice cooked with rehydrated seaweed stems (using their soaking water), served with a savory tofu-miso dipping paste. Turmeric and seaweed stems give the rice flavor without any salt.

📝 Step-by-Step Instructions

Wash the rice and soak it in turmeric water.

Turmeric Rice with Seaweed Stems & Tofu Miso Sauce — step 1

Mash the tofu and remove the water.

Turmeric Rice with Seaweed Stems & Tofu Miso Sauce — step 2

Mix the tofu with the remaining sauce ingredients.

Turmeric Rice with Seaweed Stems & Tofu Miso Sauce — step 3

Wash and soak the dried seaweed stems, keeping the soaking water to cook the rice.

Turmeric Rice with Seaweed Stems & Tofu Miso Sauce — step 4

Sauté the rice in olive oil, add the seaweed stems and soaking water and cook.

Turmeric Rice with Seaweed Stems & Tofu Miso Sauce — step 5

Serve with the tofu miso sauce.

Turmeric Rice with Seaweed Stems & Tofu Miso Sauce — step 6

📊 Nutrition Facts (per serving)

212Calories (kcal)

44 gCarbs

5 gProtein

1.8 gFat

402.8 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.