Kimchi, Tofu, and Mushroom Hot Pot Rice recipe - ingredients, nutrition and when to eat it
Kimchi, tofu, and mushrooms are cooked with rice and served together in one bowl. The tangy kimchi pairs with the savory aroma of mushrooms.
Kimchi, tofu, and mushrooms are cooked with rice and served together in one bowl. The tangy kimchi pairs with the savory aroma of mushrooms. It’s lovely and warming on a chilly evening.
Rice bowls · 40 minutes to cook
Nutrition (per 540g serving): 694.5 kcal · protein 19.9g · carbohydrate 127.2g · fat 10.6g · sodium 894mg
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 coated with a lot of juice, reduce the water by a tablespoon or two so the rice doesn’t turn mushy.
Tips: The bottom of hot pot rice can scorch easily, so turn the heat to low once it starts boiling.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Aged kimchi — 0.5 cup
- Tofu — 0.3 block
- Shiitake mushrooms — 2 pc
- Green onion — 0.3 stalk
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 0.8 cup