Kimchi, Mackerel, and Radish Rice recipe - ingredients, nutrition and when to eat it
This pot-cooked rice is made with mackerel, radish, and kimchi. The mackerel’s savory richness pairs with the radish’s gentle sweetness and kimchi’s tangy,…
This pot-cooked rice is made with mackerel, radish, and kimchi. The mackerel’s savory richness pairs with the radish’s gentle sweetness and kimchi’s tangy, savory flavor. It’s perfect for a warm bowl on a winter evening.
Rice bowls · 45 minutes to cook
Nutrition (per 563.3g serving): 437.2 kcal · protein 27.5g · carbohydrate 58.4g · fat 8.9g · sodium 284.7mg
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: Mackerel flakes easily, so gently fold it in after the rice is fully cooked.
Tips: If the kimchi is quite salty, use a little less and add the same amount of water to balance the seasoning.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 0.8 cup
- Mackerel — 90 g
- Radish — 70 g
- Napa cabbage kimchi — 50 g
- Water — 180 ml
- Scallion — 0.3 pc
- Garlic — 0.5 pc
- Sesame oil — 0.5 tsp