Chonggak Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This fried rice combines well-fermented chonggak kimchi with rice, keeping the crunchy radish greens and tangy flavor. It’s an easy choice for lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 331.5g serving): 529.7 kcal · protein 8.9g · carbohydrate 73.1g · fat 20.9g · sodium 583.1mg
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 sour, add a little sugar to round out the flavor.
Tips: The kimchi combines best with fluffy, well-separated rice.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Young radish kimchi — 100 g
- Cooking oil — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp