Kimchi and Sweet Potato Stem Rice recipe - ingredients, nutrition and when to eat it
Kimchi and sweet potato stem rice is made by cooking rice with crisp sweet potato stems and finely chopped kimchi on top.
Kimchi and sweet potato stem rice is made by cooking rice with crisp sweet potato stems and finely chopped kimchi on top. The tangy, savory kimchi pairs well with the sweet potato stems' mild, tender-crisp texture, making this a lovely one-bowl meal for a summer evening.
Rice bowls · 40 minutes to cook
Nutrition (per 446g serving): 593.8 kcal · protein 11.5g · carbohydrate 116.3g · fat 6.9g · sodium 279mg
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: Squeeze the kimchi lightly before adding it, as too much liquid can make the rice mushy.
Tips: If the sweet potato stems are tough, blanch them in boiling water for 2 minutes, rinse in cold water, then add them to the rice.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Sweet potato stems — 70 g
- Napa cabbage kimchi — 50 g
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Water — 180 ml