Kimchi and Bean Sprout Rice Bowl recipe - ingredients, nutrition and when to eat it
Kimchi and Bean Sprout Rice Bowl is made by briefly stir-frying tangy kimchi and crunchy bean sprouts, then serving them over warm rice.
Kimchi and Bean Sprout Rice Bowl is made by briefly stir-frying tangy kimchi and crunchy bean sprouts, then serving them over warm rice. It's a good choice for a quick lunch or a light dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 450g serving): 421.4 kcal · protein 10.2g · carbohydrate 77.6g · fat 7g · sodium 658.1mg
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: A little kimchi juice adds savory depth, but it can make the dish salty, so taste it first before adding more.
Tips: Don't cook the bean sprouts for too long, so they stay crisp.
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Ingredients (1 serving)
- Rice — 1 bowl
- Mung bean sprouts — 1 handful
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame seeds — 0.5 tsp