Kimchi and Bean Sprout Hot-Pot Rice recipe - ingredients, nutrition and when to eat it
This hot-pot rice is made by cooking kimchi and bean sprouts together on top of rice.
This hot-pot rice is made by cooking kimchi and bean sprouts together on top of rice. The crisp bean sprouts and tangy kimchi pair well, and adding the seasoning sauce brings out the umami. It's perfect for a warm, home-cooked lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 381.5g serving): 432.4 kcal · protein 12.9g · carbohydrate 79.9g · fat 5.4g · sodium 1589.9mg
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 is very ripe and salty, reduce the amount of soy sauce in the seasoning sauce.
Tips: Spread the bean sprouts evenly over the rice so they cook evenly.
Tips: Mix in the seasoning sauce a little at a time rather than adding it all at once, and adjust to taste.
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Ingredients (1 serving)
- Rice — 90 g
- Napa Cabbage Kimchi — 70 g
- Bean Sprouts — 80 g
- Water — 110 ml
- Soy Sauce — 1 Tbsp
- Green Onion — 10 g
- Sesame Oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Garlic — 0.5 tsp