Dried Pollock Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying dried pollock strips, kimchi, and egg with rice.
This one-bowl dish is made by stir-frying dried pollock strips, kimchi, and egg with rice. The kimchi’s tangy, spicy flavor pairs with the pollock’s mild, savory taste. It makes a hearty lunch or dinner on a cold day.
Rice bowls · 15 minutes to cook
Nutrition (per 418g serving): 573.8 kcal · protein 29.7g · carbohydrate 76.8g · fat 14.6g · sodium 627.7mg
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: Soak the dried pollock strips briefly, then squeeze out the water well so they don’t turn soggy while frying.
Tips: If the rice is cold and firm, microwave it for 30 seconds before adding so the grains loosen evenly.
Tips: Adjust the amount of gochujang a little at a time, depending on how fermented and salty the kimchi is.
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Ingredients (1 serving)
- Rice — 1 bowl
- Dried pollock strips — 20 g
- Napa cabbage kimchi — 70 g
- Egg — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Gochujang — 0.5 tsp
- Sesame seeds — 0.5 tsp