Kimchi and Bracken Pot Rice recipe - ingredients, nutrition and when to eat it
Kimchi and bracken pot rice is made by cooking rice in one pot with bracken and kimchi on top.
Kimchi and bracken pot rice is made by cooking rice in one pot with bracken and kimchi on top. The earthy aroma of the bracken pairs well with the tangy, savory kimchi; serve it with a little seasoned soy sauce for a hearty meal. It's especially nice on a cool evening or whenever you're craving home cooking.
Rice bowls · 45 minutes to cook
Nutrition (per 495g serving): 622.4 kcal · protein 14.8g · carbohydrate 119.4g · fat 7.8g · sodium 1589.9mg
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: If the kimchi is salty, start with half a tablespoon of soy sauce in the seasoning sauce and adjust to taste.
Tips: Squeeze the bracken dry before stir-frying so the rice doesn't get soggy.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Blanched bracken fern — 0.5 cup
- Napa cabbage kimchi — 0.5 cup
- Water — 180 ml
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Green onion — 10 g
- Garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp