Soy Pulp Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
Soy pulp and aged kimchi are stir-fried with rice until fluffy. The nutty soy pulp pairs with the tangy, spicy flavor of kimchi, making this a satisfying lunch…
Soy pulp and aged kimchi are stir-fried with rice until fluffy. The nutty soy pulp pairs with the tangy, spicy flavor of kimchi, making this a satisfying lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 385g serving): 487.2 kcal · protein 12.4g · carbohydrate 76.7g · fat 13.7g · sodium 451.7mg
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 soy pulp is moist, add it before the rice and cook off its moisture well so the fried rice doesn’t turn mushy.
Tips: If the kimchi is salty, use a little less and taste before adding any extra seasoning.
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Ingredients (1 serving)
- Rice — 210 g
- Soybean pulp — 70 g
- Well-fermented kimchi — 60 g
- Onion — 30 g
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp