Kimchi and Bean Sprout Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with stir-fried kimchi and bean sprouts. The tangy, spicy kimchi pairs with the sprouts’ crunch, making it an easy lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 454.5g serving): 453.1 kcal · protein 13.3g · carbohydrate 79g · fat 8.2g · sodium 644.6mg
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: If the kimchi is salty, leave out the soy sauce and taste it first.
Tips: Cover the pot while cooking the bean sprouts to keep their strong raw aroma from lingering.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 80 g
- Soybean sprouts — 100 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Toasted sesame seeds — 1 tsp