Kimchi Stew Rice Bowl recipe - ingredients, nutrition and when to eat it
This dish tops rice with kimchi stew generously simmered with pork and tofu. It’s a hearty one-bowl meal for days when you’re craving something hot and spicy.
Rice bowls · 25 minutes to cook
Nutrition (per 773g serving): 586.7 kcal · protein 28.3g · carbohydrate 81.9g · fat 14.8g · sodium 994.9mg
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: Stir-fry the kimchi first to give the broth a deeper flavor.
Tips: Adjust the amount of soy sauce little by little depending on how fermented the kimchi is.
Tips: You can also pack the rice and stew separately and mix in as much broth as you like.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Napa cabbage kimchi — 1 cup
- Pork shoulder — 60 g
- Tofu — 80 g
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Water — 1.3 cup