Dakgalbi and Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying leftover dakgalbi and kimchi with rice, then topping it with shredded roasted seaweed.
This one-bowl dish is made by stir-frying leftover dakgalbi and kimchi with rice, then topping it with shredded roasted seaweed. Its spicy, rich flavor is balanced by the tanginess of kimchi. It is perfect for a day when you want a hearty lunch or dinner.
Rice bowls · 10 minutes to cook
Nutrition (per 342.5g serving): 568.8 kcal · protein 22.6g · carbohydrate 70.4g · fat 19.9g · sodium 280.6mg
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 a lot of dakgalbi sauce remains, add only a little at first, taste, and then add more as needed.
Tips: After adding the rice, spread it out and press it against the pan briefly as it fries to create some fluffy, lightly crisp bits.
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Ingredients (1 serving)
- Cooked Rice — 1 bowl
- Leftover Dakgalbi (spicy stir-fried chicken) — 80 g
- Napa Cabbage Kimchi — 0.3 cup
- Cooking Oil — 1 tsp
- Sesame Oil — 1 tsp
- Shredded Roasted Seaweed — 1 Tbsp
- Toasted Sesame Seeds — 0.5 tsp