Kimchi Shrimp Pot Rice recipe - ingredients, nutrition and when to eat it
Kimchi Shrimp Pot Rice is rice cooked with shrimp and kimchi and served warm. The bouncy texture of the shrimp pairs with the tangy, spicy flavor of kimchi,…
Kimchi Shrimp Pot Rice is rice cooked with shrimp and kimchi and served warm. The bouncy texture of the shrimp pairs with the tangy, spicy flavor of kimchi, making it a satisfying one-bowl meal for lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 383g serving): 487.9 kcal · protein 23.6g · carbohydrate 76.3g · fat 8.1g · sodium 1532.3mg
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: Adding too much kimchi liquid can make the rice soggy, so gently squeeze the kimchi before adding it.
Tips: Avoid opening the pot often while the rice is cooking so it becomes fluffy and separate.
Tips: Kimchi can vary in saltiness, so serve the seasoning sauce little by little and adjust to taste.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 90 g
- Shrimp — 80 g
- Napa cabbage kimchi — 60 g
- Green onion — 10 g
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Sesame seeds — 1 tsp
- Water — 120 ml