Kimchi, Tofu, and Bean Sprout Rice recipe - ingredients, nutrition and when to eat it
This one-pot home-style meal is made by cooking rice with kimchi, tofu, and bean sprouts, then mixing it with a seasoned sauce.
This one-pot home-style meal is made by cooking rice with kimchi, tofu, and bean sprouts, then mixing it with a seasoned sauce. Tangy kimchi, crunchy bean sprouts, and soft tofu come together nicely. It’s a good choice for lunch or dinner when you want an easy meal.
Rice bowls · 30 minutes to cook
Nutrition (per 448g serving): 494.7 kcal · protein 18.2g · carbohydrate 76.9g · fat 11.6g · sodium 1626.7mg
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 has a lot of liquid, the rice may turn mushy, so gently squeeze it before adding.
Tips: Add the tofu after the rice is cooked to help keep it from breaking apart.
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Ingredients (1 serving)
- White rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Tofu — 0.3 block
- Bean sprouts — 0.5 handful
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Scallions — 0.1 pc