Kimchi-Braised Chicken Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with chicken, aged kimchi, and glass noodles simmered in a spicy sauce.
This rice bowl is topped with chicken, aged kimchi, and glass noodles simmered in a spicy sauce. The chicken turns tender and the kimchi pleasantly tangy, making it a satisfying choice for lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 712.5g serving): 763.9 kcal · protein 32.9g · carbohydrate 112.2g · fat 18.4g · sodium 2210.6mg
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 aged kimchi is salty or especially sour, use a little less soy sauce and sugar in the seasoning.
Tips: Glass noodles absorb a lot of liquid if simmered too long, so add them just before serving and cook until tender for the best texture.
Tips: Cut into the thickest piece of chicken to check that it’s cooked through.
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Ingredients (1 serving)
- White rice — 1 bowl
- Boneless chicken thigh — 120 g
- Well-fermented napa cabbage kimchi — 100 g
- Glass noodles — 30 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 2 clove
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Water — 150 ml