Kimchi Cheese Rice recipe - ingredients, nutrition and when to eat it
Kimchi and rice are stir-fried, then topped with cheese for a one-bowl dish that balances spicy flavor with creamy richness.
Kimchi and rice are stir-fried, then topped with cheese for a one-bowl dish that balances spicy flavor with creamy richness. It’s especially comforting for a simple lunch or a late dinner.
Rice bowls · 10 minutes to cook
Nutrition (per 357g serving): 513 kcal · protein 18.1g · carbohydrate 74.3g · fat 14.7g · sodium 1013mg
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’s a lot of kimchi juice, lightly squeeze the kimchi first so the rice doesn’t become soggy.
Tips: After adding the cheese, melt it slowly over low heat to help keep the rice from sticking to the pan.
Tips: Adjust the soy sauce little by little depending on how fermented the kimchi is.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Napa cabbage kimchi — 80 g
- Mozzarella cheese — 40 g
- Green onion — 15 g
- Cooking oil — 1 tsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp