Kimchi and Manila Clam Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with Manila clams and kimchi simmered together until saucy.
This rice bowl is topped with Manila clams and kimchi simmered together until saucy. The clams’ briny flavor pairs with the tangy, spicy kimchi, making it a satisfying and easy lunch or dinner.
Rice bowls · 20 minutes to cook
Tips: If the kimchi is already quite salty, add just a little soy sauce and taste before adding more at the end.
Tips: Clam meat can turn tough if cooked too long, so turn off the heat once it turns opaque.
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Ingredients (1 serving)
- Rice — 1 bowl
- Clam meat — 100 g
- Napa cabbage kimchi — 80 g
- Onion — 0.3 pc
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Cooking oil — 1 tsp
- Water — 3 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp