Kimchi and Pork Shoulder Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking aged kimchi and pork shoulder with rice, letting the savory meat drippings and tangy kimchi flavor soak into every grain.
This pot rice is made by cooking aged kimchi and pork shoulder with rice, letting the savory meat drippings and tangy kimchi flavor soak into every grain. It makes a satisfying lunch or dinner when you want a hearty one-bowl meal.
Rice bowls · 45 minutes to cook
Nutrition (per 542.5g serving): 879.4 kcal · protein 35.4g · carbohydrate 124.6g · fat 24.6g · sodium 1219.2mg
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: If the aged kimchi has a lot of liquid, squeeze it gently before adding so the rice doesn’t turn mushy.
Tips: Keep the lid on while the rice cooks 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 — 0.8 cup
- Pork shoulder — 100 g
- Aged kimchi — 0.5 cup
- Green onion — 0.3 pc
- Garlic — 1 pc
- Sesame oil — 1 tsp
- Soy sauce — 0.5 Tbsp
- Water — 180 ml