Kimchi and Bean Sprout Rice Lunch Box recipe - ingredients, nutrition and when to eat it
This lunch box cooks kimchi and bean sprouts with rice to bring out a crisp texture and refreshing spicy flavor.
This lunch box cooks kimchi and bean sprouts with rice to bring out a crisp texture and refreshing spicy flavor. Add a seasoned sauce for a satisfying simple lunch that is also easy to enjoy on a busy evening.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 410.5g serving): 429.1 kcal · protein 12.3g · carbohydrate 75.8g · fat 7.3g · sodium 1133.2mg
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 using it, since too much juice can make the rice soggy.
Tips: Pack the seasoned sauce separately so the rice grains stay firm.
Tips: To keep the bean sprouts crisp, do not extend the reheating time.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Napa cabbage kimchi — 60 g
- Bean sprouts — 80 g
- Soy sauce — 2 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Green onion — 0.3 pc
- Garlic — 0.5 tsp
- Korean red pepper flakes — 0.3 tsp
- Water — 2 Tbsp