Kimchi and Mushroom Pot Rice recipe - ingredients, nutrition and when to eat it
Kimchi and mushroom pot rice is made by cooking rice with kimchi and mushrooms on top.
Kimchi and mushroom pot rice is made by cooking rice with kimchi and mushrooms on top. Tangy, savory kimchi pairs with the chewy texture of mushrooms, making this a lovely warm bowl for lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 435g serving): 627.9 kcal · protein 12.9g · carbohydrate 124.8g · fat 7g · sodium 334.2mg
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: Too much kimchi liquid can make the rice soggy, so reduce the water a little to compensate.
Tips: After turning off the heat, let the pot rice rest so the grains cook evenly.
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 — 0.9 cup
- Napa cabbage kimchi — 0.4 cup
- Shiitake mushrooms — 2 pc
- Water — 180 ml
- Sesame oil — 1 tsp
- Green onion — 10 g