Kimchi, Squid, and Radish Pot Rice recipe - ingredients, nutrition and when to eat it
Kimchi, squid, and radish pot rice is made by layering squid, radish, and kimchi over rice and cooking it all in one pot.
Kimchi, squid, and radish pot rice is made by layering squid, radish, and kimchi over rice and cooking it all in one pot. The squid’s chewy texture and kimchi’s tangy flavor come together with the radish’s gentle sweetness. It’s a lovely choice for lunch or dinner when you’re craving a warm bowl of rice.
Rice bowls · 45 minutes to cook
Nutrition (per 429.5g serving): 491.7 kcal · protein 23.2g · carbohydrate 78.1g · fat 7g · sodium 845.6mg
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 there’s a lot of kimchi juice, the rice may turn mushy, so gently squeeze some juice out of the kimchi before adding it.
Tips: Rice cooked in a pot can stick to the bottom easily, so keep the heat low once it starts to boil.
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Ingredients (1 serving)
- Rice — 90 g
- Squid — 80 g
- Radish — 70 g
- Napa Cabbage Kimchi — 50 g
- Green Onion — 10 g
- Sesame Oil — 1 tsp
- Soy Sauce — 1 tsp
- Water — 120 ml