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Wild Greens Rice Pasta (Sanchae Ssal Pasta)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Wild Greens Rice Pasta (Sanchae Ssal Pasta)

산채쌀파스타

Main dish · Boiled

MainsCourse
177kcal · per serving
2/5Spice
🌱 VeganGluten-free
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Recipe

Wild Greens Rice Pasta (Sanchae Ssal Pasta)

🌶 Spicy 2/5VeganGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • shinseoncho (Angelica keiskei, ashitaba)신선초(3g)
    3 g
  • chamnamul (Pimpinella, aromatic greens)참나물(3g)
    3 g
  • chwinamul (aster greens)취나물(3g)
    3 g
  • red mustard greens적겨자(3g)
    3 g
  • perilla leaves깻잎(2g)
    ↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
    🛒 Where to buy: Korean grocery stores (fresh produce)
    2 g
  • onion양파(8g)
    8 g
  • cucumber오이(6g)
    6 g
  • red chili pepper붉은 고추(5g)
    5 g
  • green chili pepper풋고추(5g)
    5 g
  • rice pasta noodles쌀파스타면(160g)
    160 g
  • Pasta sauce: doenjang (soybean paste)파스타소스 된장(4g)
    ↔ No Pasta sauce: doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
    🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
    4 g
  • cheonggukjang (fermented soybean paste)청국장(16g)
    16 g
  • onion양파(15g)
    15 g
  • zucchini애호박(10g)
    10 g
  • mashed tofu으깬 두부(25g)
    25 g
  • minced garlic다진 마늘(10g)
    10 g
  • perilla oil들기름(3g)
    3 g

Nutrition per serving

177kcal
23.01gCarbs
3.47gProtein
1.15gFat
297.3mgSodium

Steps

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

  1. Tear the shinseoncho, chamnamul, chwinamul and red mustard greens into bite-size pieces, and cut the perilla leaves into bite-size pieces.
  2. Julienne the onion (8g), and coarsely chop the onion (15g) for the pasta sauce, and coarsely chop the zucchini to a similar size as the onion.
  3. Peel the cucumber in a spiral and julienne it, and thinly julienne the chili peppers.
  4. Boil the rice pasta noodles in boiling water for 5 minutes until cooked, rinse in cold water, and drain.
  5. Pour water (60g) into a pan, and when it boils, add the doenjang, cheonggukjang, minced onion, zucchini, mashed tofu and minced garlic and simmer for about 1 minute 30 seconds to make the pasta sauce.
  6. Top the rice pasta noodles with the sauce, add the vegetables, and finish by drizzling with the perilla oil.
💡 TipWild greens such as red mustard greens and chwinamul bring out a bittersweet aroma and taste without special seasoning, reducing sodium intake.

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.

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