Seaweed Doenjang Pasta

Name: Seaweed Doenjang Pasta
Yield: 145.9 g
Ingredients: Barley Rice 36.92 serving; Gluten-Free Fusilli 40 g; Fresh Seaweed 50 g; Sesame Oil 2 g; Butter 5 g; Low-Sugar Korean Doenjang 12 g

244 kcal

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Ingredients

Main ingredients

Barley Rice 2 serving
Gluten-Free Fusilli 40 g
Fresh Seaweed 50 g

Seasonings/Sauce

Sesame Oil 2 g
Butter 5 g
Low-Sugar Korean Doenjang 12 g

Nutrition summary

Carbohydrates 40.16 g 64%

Protein 5.72 g 9%

Fat 7.69 g 27%

Serving size 145.92g

Cooking steps

1

Soak the seaweed in cold water.
2

Slice the garlic into thin pieces.
3

Heat olive oil in a pan and sauté the garlic.
4

Add doenjang (Korean soybean paste) and a little pasta cooking water, mixing to dissolve.
5

Add the soaked seaweed and stir-fry together.
6

Boil the pasta noodles and add them to the pan.
7

Mix all the ingredients well while stir-frying.
8

Transfer to a plate and finish with sesame oil and a sprinkle of sesame seeds.

Seaweed Doenjang Pasta

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