Kimchi, Manila Clam, and Water Parsley Rice recipe - ingredients, nutrition and when to eat it
This one-pot rice is made with Manila clams, water parsley, and kimchi. The clams’ clean, savory flavor pairs beautifully with the fresh aroma of water…
This one-pot rice is made with Manila clams, water parsley, and kimchi. The clams’ clean, savory flavor pairs beautifully with the fresh aroma of water parsley. It’s a lovely choice for a fragrant lunch or dinner in spring.
Rice bowls · 35 minutes to cook
Nutrition (per 392.5g serving): 444.4 kcal · protein 16.7g · carbohydrate 73.2g · fat 7.3g · sodium 895.7mg
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: Add the water parsley after the rice is fully cooked to keep its aroma and crisp texture.
Tips: If using fresh clams, purge them separately, then pick out only those that have opened and remove the meat from the shells.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked white rice — 210 g
- Manila clam meat — 70 g
- Water parsley — 30 g
- Napa cabbage kimchi — 40 g
- Water — 30 ml
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp