Kimchi and Pork Curry Rice recipe - ingredients, nutrition and when to eat it
Kimchi and pork curry rice is made by stir-frying pork and kimchi, simmering them in curry sauce, and serving them over rice.
Kimchi and pork curry rice is made by stir-frying pork and kimchi, simmering them in curry sauce, and serving them over rice. The curry’s aromatic spices pair with kimchi’s tangy, spicy flavor, making it a hearty choice for lunch or dinner.
World cuisine · 30 minutes to cook
Nutrition (per 834.5g serving): 689.6 kcal · protein 31.3g · carbohydrate 104.2g · fat 14.6g · sodium 1266.3mg
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 very salty, add a little more water, and adjust the curry powder after tasting near the end.
Tips: To keep the curry powder from clumping, lower the heat before adding it, then stir slowly until it dissolves.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pork Shoulder — 100 g
- Napa Cabbage Kimchi — 70 g
- Onion — 0.5 pc
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Curry powder — 20 g
- Cooking oil — 1 tsp
- Water — 250 ml