Kimchi Fried Rice with Burdock recipe - ingredients, nutrition and when to eat it
This one-pot dish is made by stir-frying finely chopped burdock root and kimchi with rice. The crisp burdock goes well with kimchi’s tangy heat.
This one-pot dish is made by stir-frying finely chopped burdock root and kimchi with rice. The crisp burdock goes well with kimchi’s tangy heat. It’s a good choice for lunch or dinner when you want an easy meal.
Rice bowls · 15 minutes to cook
Nutrition (per 322.3g serving): 435.7 kcal · protein 8.8g · carbohydrate 77.1g · fat 9g · sodium 477.9mg
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 rice is clumped together, break it up with a spatula before frying so it cooks up fluffy.
Tips: If the kimchi is quite salty, add just a little soy sauce, taste, then add more if needed.
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Ingredients (1 serving)
- Rice — 1 bowl
- Burdock Root — 40 g
- Napa Cabbage Kimchi — 50 g
- Green Onion — 10 g
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 1 tsp