Kimchi with rice

Korean cuisine

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Description Products Steps

Kimchi is a dish that came to us from Korea. It is pickled spicy vegetables. The traditional recipe is based on Chinese cabbage, which is cooked with hot pepper and other seasonings. Koreans are confident that regular consumption of kimchi will protect against colds. These vegetables can be served either on their own in brine or with other products. For example, with rice. This version of the dish will not only be healthy, but also satisfying.

1. Calories
   255,69 kcal
2. Protein
   4,91 gram
3. Fat
   5,6 gram
4. Carbohydrates
   45,86 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Rice

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   400 g
2. Cabbage kimchi
   150 g
3. Gochudian paste
   3 tbsp. l. = 90 g
4. White sesame seeds

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   1 tbsp. l. = 22 g
5. Nori

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   1 sheet = 1 g
6. Sesame oil

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   3 tsp. = 12 g
7. Vegetable oil

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   1 tbsp. l. = 17 g
8. Water

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   100 ml = 100 g

Steps:

1. 
   Place all ingredients on the table for easy preparation. Boil the rice in salted water in advance.
2. 
   Cut the nori cabbage leaf into small pieces and fry in a frying pan with a little vegetable oil.
3. 
   Fry the chopped kimchi in a deep frying pan with vegetable oil for 1 minute.
4. 
   Add boiled rice, Kochudian pepper paste, and sesame seeds to the kimchi pan. Pour water over it all, stir and continue frying for 7-8 minutes.
5. 
   Add sesame oil to the dish and turn off the heat.
6. 
   Place the dish in a deep plate, sprinkling fried nori and sesame seeds on top. Serve kimchi with rice.

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