Brown Rice Kimchi Soybean Sprout Porridge

Name: Brown Rice Kimchi Soybean Sprout Porridge
Total time: 10 min
Yield: 391 g
Ingredients: Salted Shrimp 15 serving; Minced Garlic 5 teaspoon; Cheongyang Chili Pepper 45 g; Brown Rice 170 g; Soybean Sprouts 50 serving; Napa Cabbage Kimchi 80 side dish bowl; Perilla Oil 14 tablespoon; Sesame Oil 10 spoon; Mini Seaweed Flakes 2 g

Cook 10 min Difficulty EASY 609 kcal

#Kimchi Soybean Sprout Porridge #Brown Rice Porridge #Soybean Sprout Porridge #Diet Food #Hangover Cure #Korean Food #Porridge Recipe #Nutritious Meal #Low Calorie #Easy Meal

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Ingredients

Main ingredients

Salted Shrimp 0.5 serving
Minced Garlic 1 teaspoon
Cheongyang Chili Pepper 45 g
Brown Rice 170 g
Soybean Sprouts 1 serving
Napa Cabbage Kimchi 2 side dish bowl

Seasonings/Sauce

Perilla Oil 14 tablespoon
Sesame Oil 10 spoon
Mini Seaweed Flakes 2 g

Nutrition summary

Carbohydrates 78.66 g 51%

Protein 11.97 g 8%

Fat 28.8 g 42%

Serving size 391g

Cooking steps

1

Clean and chop the soybean sprouts and kimchi.
2

Soak the brown rice.
3

Heat sesame oil in a pot and stir-fry the kimchi.
4

Add the soybean sprouts and brown rice, and stir-fry again.
5

Add water and soy sauce and bring to a boil.
6

Simmer over medium-low heat, stirring until the kimchi and soybean sprouts are cooked.
7

Season with salt to taste and finish.

Brown Rice Kimchi Soybean Sprout Porridge

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