Kimchi and Aralia Rice Pot recipe - ingredients, nutrition and when to eat it
This spring rice pot is made by cooking rice with aralia shoots and kimchi in one pot.
This spring rice pot is made by cooking rice with aralia shoots and kimchi in one pot. The tangy, savory kimchi pairs with the aralia shoots’ pleasantly bitter, fragrant flavor, making it a lovely choice for lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 479g serving): 631.4 kcal · protein 13.5g · carbohydrate 126.1g · fat 6.1g · sodium 789.9mg
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 aralia shoots when the rice is nearly done to preserve their aroma and texture.
Tips: If the kimchi is very juicy, use 1–2 tablespoons less water so the rice doesn’t turn mushy.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Fatsia shoots — 5 pc
- Napa cabbage kimchi — 0.5 cup
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Green onion — 10 g
- Water — 180 ml