Pork and Kimchi Rice Pot recipe - ingredients, nutrition and when to eat it
Pork and kimchi cook together with the rice, giving each grain a savory, salty flavor. It’s a comforting choice for lunch or dinner when you want a warm bowl.
Japanese · 40 minutes to cook
Nutrition (per 504.5g serving): 721.1 kcal · protein 28.1g · carbohydrate 117.2g · fat 12.7g · sodium 857mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi is very juicy, the rice can turn mushy, so gently squeeze out some of the liquid before adding it.
Tips: The rice can stick to the bottom of the pot, so stir it once, all the way down to the bottom, after adding the soaked rice.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Pork shoulder — 80 g
- Napa cabbage kimchi — 0.5 cup
- Green onion — 0.3 pc
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 0.8 cup