Kimchi and Mussel Rice recipe - ingredients, nutrition and when to eat it
Kimchi and mussels cook together with rice in one pot. The tangy, spicy kimchi pairs with the mussels’ briny flavor.
Kimchi and mussels cook together with rice in one pot. The tangy, spicy kimchi pairs with the mussels’ briny flavor. It’s just right for a winter lunch or dinner when you’re craving a warm bowl of rice.
Rice bowls · 35 minutes to cook
Nutrition (per 485g serving): 692.7 kcal · protein 20.9g · carbohydrate 127.7g · fat 8.2g · sodium 278.7mg
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: If the kimchi has a lot of liquid, use a little less water so the rice doesn’t turn mushy.
Tips: Mussels can get tough if cooked too long, so add them when the rice is nearly done.
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
- Mussel meat — 80 g
- Napa cabbage kimchi — 0.3 cup
- Scallion — 0.3 stalk
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Water — 180 ml