Kimchi and Scallop Rice recipe - ingredients, nutrition and when to eat it
Kimchi and scallop rice is made by cooking scallops and kimchi together over rice in a pot.
Kimchi and scallop rice is made by cooking scallops and kimchi together over rice in a pot. The scallops’ mild sweetness pairs with kimchi’s tangy, savory flavor. It makes a lovely warm dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 495g serving): 705.3 kcal · protein 26.6g · carbohydrate 121.8g · fat 8.6g · sodium 1013.5mg
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 has a lot of liquid, it can make the rice too wet, so gently squeeze it before adding.
Tips: Scallops can turn tough if added at the start, so place them on top when the rice is nearly done.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Scallop meat — 100 g
- Napa cabbage kimchi — 50 g
- Water — 180 ml
- Sesame oil — 1 tsp
- Green onion — 10 g