Kimchi and Bean Sprout Rice recipe - ingredients, nutrition and when to eat it
This one-pot rice dish cooks well-fermented kimchi and crunchy bean sprouts with the rice.
This one-pot rice dish cooks well-fermented kimchi and crunchy bean sprouts with the rice. Add nutty sesame oil to the tangy, savory kimchi for an easy lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 442g serving): 628.3 kcal · protein 15.3g · carbohydrate 117.4g · fat 8.8g · sodium 518.6mg
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: Too much kimchi juice can make the rice soggy, so gently squeeze the kimchi before adding it.
Tips: Keep the lid on while the bean sprouts cook with the rice to minimize their raw, beany smell.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Aged kimchi — 0.5 cup
- Bean sprouts — 1 handful
- Water — 0.7 cup
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp