Kimchi and Chestnut Rice Pot recipe - ingredients, nutrition and when to eat it
This rice pot is cooked with rice, chestnuts, and kimchi, then served in one bowl. The chestnuts’ gentle sweetness pairs with the tangy crunch of the kimchi.
This rice pot is cooked with rice, chestnuts, and kimchi, then served in one bowl. The chestnuts’ gentle sweetness pairs with the tangy crunch of the kimchi. It’s a lovely warm lunch or dinner on a cool day.
Rice bowls · 40 minutes to cook
Nutrition (per 424.5g serving): 670.6 kcal · protein 12.5g · carbohydrate 134.7g · fat 6.6g · sodium 278.9mg
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: Add the kimchi juice along with the water so its flavor spreads evenly through the rice.
Tips: Once the rice pot comes to a boil, lower the heat right away to help keep the bottom from burning.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Chestnuts — 4 pc
- Napa cabbage kimchi — 0.3 cup
- Water — 180 ml
- Sesame oil — 1 tsp