Kimchi, Burdock, and Lotus Root Pot Rice recipe - ingredients, nutrition and when to eat it
This one-pot rice dish is cooked with kimchi, burdock, and lotus root. The tangy, savory kimchi pairs with the crisp, pleasantly chewy root vegetables.
This one-pot rice dish is cooked with kimchi, burdock, and lotus root. The tangy, savory kimchi pairs with the crisp, pleasantly chewy root vegetables. It’s a cozy choice for lunch or dinner on a cool day.
Rice bowls · 45 minutes to cook
Nutrition (per 499.5g serving): 695.1 kcal · protein 14.3g · carbohydrate 136.7g · fat 7.9g · sodium 1027.8mg
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: Adding too much kimchi juice can make the rice soggy. Adjust the amount of water slightly based on the rice and your pot.
Tips: Don’t slice the lotus root too thin, so it stays crisp after cooking.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Napa cabbage kimchi — 0.5 cup
- Burdock root — 0.3 pc
- Lotus root — 0.3 pc
- Water — 0.8 cup
- Sesame oil — 1 tsp
- Soy sauce — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp