Kimchi Soup with Rice recipe - ingredients, nutrition and when to eat it
This simple rice soup combines the tangy flavor of kimchi with the savory depth of anchovy stock.
This simple rice soup combines the tangy flavor of kimchi with the savory depth of anchovy stock. The egg gently blends into the broth, making it comforting and filling for a busy-day lunch or a warm dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 820g serving): 446 kcal · protein 19.5g · carbohydrate 75.5g · fat 5.7g · sodium 627.1mg
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: After adding the egg, let it cook briefly before stirring it just once or twice so the broth doesn’t turn cloudy.
Tips: If the kimchi is very ripe or salty, add about 50 ml more water and simmer.
Tips: Warm rice shortens the cooking time, while cold rice makes the broth slightly thicker.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Napa cabbage kimchi — 80 g
- Dried anchovies — 8 g
- Water — 450 ml
- Egg — 1 pc
- Green onion — 15 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp