Kimchi and Corn Rice recipe - ingredients, nutrition and when to eat it
This simple one-bowl meal combines warm rice with kimchi and corn. The kimchi’s tangy, savory flavor pairs well with the corn’s gentle sweetness and pop as you…
This simple one-bowl meal combines warm rice with kimchi and corn. The kimchi’s tangy, savory flavor pairs well with the corn’s gentle sweetness and pop as you bite into it. It’s a good choice for a busy lunch or an easy dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 349.8g serving): 475.3 kcal · protein 10.1g · carbohydrate 84.1g · fat 9.8g · sodium 440.9mg
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: If the kimchi is very sour, add a little more corn to balance the flavor.
Tips: If the rice clumps together, press and loosen it with a spatula as you stir-fry for a fluffier texture.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 80 g
- Corn — 50 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp