Kimchi and Seaweed Rice Bowl recipe - ingredients, nutrition and when to eat it
Kimchi and Seaweed Rice Bowl is a one-bowl dish of stir-fried kimchi and softened, soaked seaweed served over warm rice.
Kimchi and Seaweed Rice Bowl is a one-bowl dish of stir-fried kimchi and softened, soaked seaweed served over warm rice. Toasted sesame oil adds fragrance to the tangy, spicy kimchi, making it a good choice for a simple lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 506g serving): 451.5 kcal · protein 8.5g · carbohydrate 73.6g · fat 12.3g · sodium 602.1mg
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: Too much kimchi juice can make the rice soggy, so add it a little at a time as you stir-fry.
Tips: Squeeze the soaked seaweed well so it stir-fries evenly with the kimchi.
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Ingredients (1 serving)
- White rice — 1 bowl
- Napa cabbage kimchi — 80 g
- Dried seaweed — 3 g
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 cup