Kimchi and Lotus Root Rice recipe - ingredients, nutrition and when to eat it
Kimchi and lotus root rice is cooked in one pot with rice, kimchi, and lotus root.
Kimchi and lotus root rice is cooked in one pot with rice, kimchi, and lotus root. The lotus root adds a crisp bite among the tangy, savory notes of the kimchi. It goes well with a simple side dish for lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 304.5g serving): 427.3 kcal · protein 7.9g · carbohydrate 82.7g · fat 5.7g · sodium 287.8mg
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 salty, use a little less and add 1 tablespoon more water to adjust the seasoning.
Tips: Slice the lotus root fairly thin so it cooks through with the rice while keeping some crunch.
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Ingredients (1 serving)
- Rice — 90 g
- Napa cabbage kimchi — 50 g
- Lotus root — 50 g
- Water — 110 ml
- Sesame oil — 1 tsp