Kimchi and Potato Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal is made with kimchi and potatoes stir-fried and served over warm rice.
This one-bowl meal is made with kimchi and potatoes stir-fried and served over warm rice. Tangy kimchi and fluffy potatoes go well together for an easy lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 502.5g serving): 541.8 kcal · protein 11.4g · carbohydrate 100.7g · fat 9.5g · sodium 490mg
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: Cut the potatoes into evenly sized pieces so they cook at the same rate.
Tips: If the kimchi has a lot of juice, use less water, then taste before adjusting the amount of gochujang.
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Ingredients (1 serving)
- Rice (White) — 1 bowl
- Potato — 1 pc
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Gochujang — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp