Kimchi and Soy Pulp Rice recipe - ingredients, nutrition and when to eat it
This home-style dish is made by stir-frying soy pulp, kimchi, and pork and serving them with warm rice.
This home-style dish is made by stir-frying soy pulp, kimchi, and pork and serving them with warm rice. The rich, nutty soy pulp goes well with the tangy kimchi and savory pork, making it a hearty meal for a cold day.
Rice bowls · 20 minutes to cook
Tips: Stir in a little water at a time so the soy pulp doesn't stick to the bottom of the pan.
Tips: If the kimchi is salty, leave out the soy sauce and taste before adding any at the end.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked rice — 1 bowl
- Soybean pulp — 120 g
- Napa cabbage kimchi — 70 g
- Lean pork — 50 g
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp