Water Dropwort and Mushroom Pork Rolls with Mountain Vegetable Sauce

Photo: Korea Ministry of Food and Drug Safety

Water Dropwort and Mushroom Pork Rolls with Mountain Vegetable Sauce

Name: Water Dropwort and Mushroom Pork Rolls with Mountain Vegetable Sauce
Cuisine: South Korea
Ingredients: 80 g Pork loin; 24 g King oyster mushrooms; 18 g Water dropwort (minari); 0.3 g Black pepper; 15 g Glutinous rice flour; 5 g Chamnamul (pimpinella greens); 5 g Chwinamul (aster greens); 10 g Olive oil; 2 g Peanuts; 1 g Parmesan cheese; 1 g Garlic

미나리버섯고기말이&산채소스

Side dish · Grilled

Side dishesCourse

288kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Water Dropwort and Mushroom Pork Rolls with Mountain Vegetable Sauce

Not spicyVegetarianGluten-freeContains: dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Pork loin돈등심
80 g
King oyster mushrooms새송이버섯
24 g
Water dropwort (minari)미나리
18 g
Black pepper후추
0.3 g
Glutinous rice flour찹쌀가루
15 g
Chamnamul (pimpinella greens)참나물
5 g
Chwinamul (aster greens)취나물
5 g
Olive oil올리브오일
10 g
Peanuts땅콩
2 g
Parmesan cheese파마산치즈
1 g
Garlic마늘
1 g

Nutrition per serving

288kcal

8.7gCarbs

31.6gProtein

14.1gFat

83.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Shape the pork loin into wide, flat pieces.
Cut the king oyster mushrooms into long strips and cut the water dropwort to a similar size.
Wrap the water dropwort and king oyster mushrooms in the pork, roll, coat with glutinous rice flour, and cook.
Blend the chamnamul, chwinamul, olive oil, peanuts, garlic, and pepper in a blender to make the sauce.
Mix the Parmesan cheese into the sauce.
Serve the cooked pork rolls with the sauce.

💡 TipThe mountain vegetable sauce is seasoned with Parmesan cheese instead of salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.