Kimchi, Chicken, and Cheese Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with stir-fried kimchi and chicken, then finished with melted cheese.
This rice bowl is topped with stir-fried kimchi and chicken, then finished with melted cheese. The tangy heat of the kimchi goes well with the creamy, savory cheese, making it a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 476.5g serving): 701.4 kcal · protein 35g · carbohydrate 79.4g · fat 24.8g · sodium 1376mg
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 or very sour, use a little less gochujang and soy sauce.
Tips: Melt the cheese over low heat so the rice underneath doesn’t scorch.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Boneless chicken thighs — 100 g
- Napa cabbage kimchi — 70 g
- Mozzarella cheese — 30 g
- Onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Toasted sesame seeds — 0.5 tsp