Kimchi Hot Pot Rice recipe - ingredients, nutrition and when to eat it
Kimchi and pork are cooked with rice, giving this hot pot rice a spicy, savory flavor.
Kimchi and pork are cooked with rice, giving this hot pot rice a spicy, savory flavor. It is just right when you are craving a warm bowl of dinner on a chilly day.
Rice bowls · 35 minutes to cook
Nutrition (per 376.5g serving): 478.8 kcal · protein 20.3g · carbohydrate 72g · fat 10.6g · sodium 818.7mg
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 there is a lot of kimchi juice, reduce the water by 1–2 tablespoons so the rice does not become soggy.
Tips: Fry the pork thoroughly first to bring out its savory flavor.
Tips: Mix the rice after it has rested so the grains do not get crushed and the kimchi and pork spread evenly.
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Ingredients (1 serving)
- Rice — 80 g
- Napa cabbage kimchi — 70 g
- Ground pork — 60 g
- Onion — 20 g
- Green onion — 10 g
- Garlic — 1 pc
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Korean red pepper flakes — 1 tsp
- Water — 120 ml