English
Kimchi Rice Gratin

Photo: Korea Ministry of Food and Drug Safety

South Korea

Kimchi Rice Gratin

김치밥그라탕

Rice · Grilled

RiceCourse
515kcal · per serving
2/5Spice
No pork
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Recipe

Kimchi Rice Gratin

🌶 Spicy 2/5No porkNo meat or alcoholContains: dairy, gluten, soy, fish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • cooked rice밥
  • napa cabbage kimchi배추김치(stem part)
    ↔ No napa cabbage kimchi? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
    🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
  • onion양파
  • fresh shiitake mushrooms생 표고버섯
  • cherry tomatoes방울토마토
  • olive oil올리브유
  • soy sauce간장
  • pizza cheese피자치즈(mozzarella)
  • minced thin scallion (silpa)다진 실파

Nutrition per serving

515kcal
69.3gCarbs
14.5gProtein
18.9gFat
679.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Mince the kimchi, onion, and mushrooms.
  2. Quarter the cherry tomatoes.
  3. Heat olive oil in a pan and stir-fry the kimchi, onion, mushrooms, and tomatoes.
  4. Add the rice and stir-fry, then season with soy sauce.
  5. Put steps 3 and 4 in a bowl, top with pizza cheese, and microwave until the cheese melts.
  6. Sprinkle with scallion to finish.
💡 TipUsing only the white stem part of the kimchi gives a chewy texture that suits fried rice better. Chopped herbs such as parsley or basil also go well sprinkled on top in place of scallion.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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