Salmon and Kimchi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with grilled salmon and stir-fried kimchi, with egg on the side.
This rice bowl is topped with grilled salmon and stir-fried kimchi, with egg on the side. The savory salmon pairs with the tangy, spicy kimchi, making it a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 448.3g serving): 680 kcal · protein 29g · carbohydrate 72.6g · fat 27.5g · sodium 510.3mg
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: Avoid cooking the salmon too long to keep it moist.
Tips: If the kimchi is on the salty side, it should pair well with the rice without any extra seasoning.
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Ingredients (1 serving)
- Rice — 1 bowl
- Salmon — 100 g
- Napa cabbage kimchi — 80 g
- Egg — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp