Kimchi and Corn Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl combines the tangy spice of kimchi with the sweet little pops of corn.
This rice bowl combines the tangy spice of kimchi with the sweet little pops of corn. Top it with an egg for a satisfying meal; it’s great for a busy lunch or a quick dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 391.8g serving): 538.2 kcal · protein 16g · carbohydrate 84g · fat 13.8g · sodium 557.2mg
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 has a lot of liquid, squeeze some out before stir-frying so the rice doesn’t get too soggy.
Tips: Add the corn at the very end and stir-fry it briefly to keep its crisp, juicy bite.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Corn — 3 Tbsp
- Egg — 1 pc
- Cooking oil — 1 tsp
- Gochujang — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp