Kimchi and Salmon Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl pairs golden-seared salmon with tangy kimchi over rice. The rich salmon goes well with the fresh, crunchy bite of well-fermented kimchi, making…
This rice bowl pairs golden-seared salmon with tangy kimchi over rice. The rich salmon goes well with the fresh, crunchy bite of well-fermented kimchi, making it a nice choice for a simple lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 408.3g serving): 644.2 kcal · protein 25.3g · carbohydrate 70.7g · fat 26.4g · sodium 410.7mg
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: Lightly squeeze out the kimchi juice before stir-frying so the rice doesn't get soggy.
Tips: Avoid turning the salmon too often as it cooks so the outside can brown nicely.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Salmon — 120 g
- Well-fermented kimchi — 60 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Green onion — 10 g