Kimchi, Eggplant, and Shrimp Pot Rice recipe - ingredients, nutrition and when to eat it
Kimchi, eggplant, and shrimp pot rice is made by layering eggplant, shrimp, and kimchi over rice and cooking it all in one pot.
Kimchi, eggplant, and shrimp pot rice is made by layering eggplant, shrimp, and kimchi over rice and cooking it all in one pot. The eggplant turns tender, the shrimp stays bouncy, and the tangy kimchi flavor gently infuses the rice. It’s a good choice for lunch or dinner on days when you don’t feel like making a lot of side dishes.
Rice bowls · 35 minutes to cook
Nutrition (per 530g serving): 684.1 kcal · protein 23.5g · carbohydrate 125.9g · fat 7.2g · sodium 623.5mg
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: For tender eggplant, place it over the rice to cook instead of sautéing it for too long.
Tips: Too much kimchi juice can make the rice mushy, so add mostly the solid pieces.
Tips: After turning off the heat, let the pot rice steam so the grains cook evenly.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Eggplant — 0.5 pc
- Shrimp — 5 pc
- Napa cabbage kimchi — 0.3 cup
- Green onion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Water — 0.8 cup