Pot-Cooked Rice with Kimchi, Chicken, and Perilla Leaves recipe - ingredients, nutrition and when to eat it
This pot-cooked rice is made by simmering rice with kimchi and chicken, then topping it with perilla leaves for fragrance.
This pot-cooked rice is made by simmering rice with kimchi and chicken, then topping it with perilla leaves for fragrance. Tangy, spicy kimchi pairs with mild chicken for a satisfying meal. It’s a lovely choice for a warm dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 547g serving): 822.4 kcal · protein 31.4g · carbohydrate 125.6g · fat 18.3g · sodium 650.9mg
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: Too much kimchi juice can make the rice soggy, so use the moisture released while stir-frying the kimchi.
Tips: Once steam starts rising from the pot, lower the heat so the bottom doesn’t burn and the rice cooks evenly.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Chicken thigh — 100 g
- Napa cabbage kimchi — 0.5 cup
- Perilla leaves — 5 sheet
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Soy sauce — 0.5 tsp
- Water — 0.8 cup