Kimchi and Cockle Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal is made with rice topped with blanched cockles, kimchi, and a savory sauce, then mixed together.
This one-bowl meal is made with rice topped with blanched cockles, kimchi, and a savory sauce, then mixed together. The cockles' chewy, briny flavor pairs with the tangy heat of the kimchi. It's a hearty choice for lunch or dinner when fresh cockles are in season.
Rice bowls · 25 minutes to cook
Nutrition (per 409.5g serving): 493.6 kcal · protein 21.1g · carbohydrate 78.7g · fat 8g · sodium 1353.6mg
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: Remove the cockles as soon as their shells start to open so the meat doesn't turn tough.
Tips: If the kimchi is salty, use a little less soy sauce in the seasoning.
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Ingredients (1 serving)
- Rice — 1 bowl
- Cockle meat — 100 g
- Napa cabbage kimchi — 0.5 cup
- Gochujang — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Green onion — 0.3 pc
- Garlic — 0.5 clove