Kimchi, Sweet Potato, and Pork Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking rice with sweet potato, pork, and tangy fermented kimchi.
This pot rice is made by cooking rice with sweet potato, pork, and tangy fermented kimchi. The sweet potato’s mellow sweetness pairs with the kimchi’s bright, savory flavor, making it a hearty choice for lunch or dinner.
Rice bowls · 45 minutes to cook
Nutrition (per 600g serving): 892.7 kcal · protein 29.7g · carbohydrate 156.7g · fat 13.5g · sodium 836.8mg
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: Adjust the amount of soy sauce depending on how fermented the kimchi is to keep the rice well balanced.
Tips: Cut the sweet potato into pieces about 2 cm across; if they’re too small, they can break apart when you mix the rice.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Pork shoulder — 80 g
- Sweet potato — 0.5 pc
- Napa cabbage kimchi — 0.5 cup
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 0.8 cup