Kimchi, Pollock Roe, and Butter Rice recipe - ingredients, nutrition and when to eat it
A quick rice bowl made by mixing chopped kimchi, pollock roe, and butter into hot rice.
A quick rice bowl made by mixing chopped kimchi, pollock roe, and butter into hot rice. The butter’s rich flavor and the roe’s saltiness bring out the kimchi’s tang. It’s a good fit for a busy lunch or an easy dinner.
Rice bowls · 8 minutes to cook
Nutrition (per 288g serving): 410.2 kcal · protein 12.4g · carbohydrate 72.3g · fat 6.6g · sodium 664.5mg
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: Pollock roe and kimchi are already salty, so taste a bite before adding any more seasoning.
Tips: Add the butter while the rice is warm and it will melt without needing a pan.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Salted pollock roe — 25 g
- Napa cabbage kimchi — 40 g
- Butter — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 5 g