Kimchi and Soy Pulp Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with savory soybean pulp, tangy kimchi, and pork, all stir-fried together.
This rice bowl is topped with savory soybean pulp, tangy kimchi, and pork, all stir-fried together. Its soft, hearty flavor is brightened by the kimchi, making it a satisfying choice for lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: If the soybean pulp is too thick, add 2–3 tablespoons of water to loosen it.
Tips: If the kimchi is very ripe and salty, use just a little soy sauce, then taste and adjust at the end.
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Ingredients (1 serving)
- Rice — 1 bowl
- Soybean Pulp — 120 g
- Napa Cabbage Kimchi — 70 g
- Pork Shoulder — 50 g
- Onion — 0.3 pc
- Scallion — 0.3 stalk
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Water — 100 ml
- Toasted sesame seeds — 0.5 tsp