Kimchi and Burdock Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking well-fermented kimchi and burdock root with rice, adding plenty of flavor.
This pot rice is made by cooking well-fermented kimchi and burdock root with rice, adding plenty of flavor. The kimchi’s tangy, savory taste pairs nicely with the burdock’s earthy flavor and crisp texture. It makes a satisfying lunch or dinner when you’re in the mood for a hearty bowl.
Rice bowls · 45 minutes to cook
Nutrition (per 434g serving): 654.1 kcal · protein 13.1g · carbohydrate 128.4g · fat 7.5g · sodium 853.6mg
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: Kimchi juice can be quite salty, so use a little extra water and taste before adding the soy sauce.
Tips: Sauté the burdock right after slicing to keep it from discoloring and bring out its aroma.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Napa cabbage kimchi — 0.3 cup
- Burdock root — 0.3 pc
- Sesame oil — 1 tsp
- Soy sauce — 0.5 Tbsp
- Water — 0.8 cup
- Toasted sesame seeds — 0.5 tsp