Tomato and Mushroom “Pizza” in Korean Style
Sally Shi-Po POON, Hong Kong Nutrition Association and Registered Dietitian (UK) said, "Compared with the traditional pizza, this recipe uses more vegetables. It also uses low-fat cheese to cut down saturated fat intake, which is good for cardiovascular health. In addition, the natural ingredients such as chilli, garlic and basil not only enhance the flavour of the dish, they also reduce the use of salt, the content of which is otherwise significant in traditional Korean sauces."
Ingredients: (Serve 2)
| Korean (glutinous) rice cake rolls | 12 (about 110g) |
| Red chilli | 1 |
| White onion | 1/2 |
| Tomato | 1 |
| White mushrooms (2 cubed; 3 sliced) | 5 |
| Garlic, crushed | 6 cloves |
| Low-fat cheese, grated | 20 g |
Seasonings:
| Olive oil | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Muscovado (dark brown sugar) | 1 teaspoon |
| Basil | 10 g |
Cooking Method:
| 1. | Cook the rice cakes in boiling water until softened. Drain and set aside. |
| 2. | Blend the red chilli, white onion, tomato, cubed white mushrooms, garlic, olive oil, salt, muscovado and basil into a paste, and set aside. |
| 3. | On a baking tray covered by a piece of baking paper put the 12 rice cake rolls. Divide them into 3 groups, with each group having 4 rice cake rolls side by side. Spread a thin layer of the vegetable paste on the rice cakes, top with the sliced mushrooms and grated low-fat cheese, then bake for another 4 minutes until the cheese melts. Serve. |
Per serving:
| Energy (kcal) | 177 |
| Carbohydrate (g) | 31 |
| Protein (g) | 7 |
| Fat (g) | 4 |
| Sugar (g) | 6 |
| Sodium (mg) | 682 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Shingrildong Super Spicy Jjambong.
Extract from CookSmart, Issue 21
