Easy Rice Cooker Kimchi Rice Recipe

Cabbage Kimchi, Korean Food
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Ratings (5)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
436 Calories
17g Fat
62g Carbs
9g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kimchi fried rice, or kimchi bokumbap, is a great way to make a delicious rice bowl out of the loiterers in your fridge. But there are times when you want a tasty meal without putting in too much work, and that's when this recipe will come in handy.

This is savory kimchi rice (or kimchee, or gimchee), but you don't need to have already cooked rice to make this happen. You briefly saute the kimchi and meat and then cook it with the rice in your handy rice cooker. It's a true multitasker's meal.

Where would we be without rice cookers? Well, standing over a hot stove, for one thing. It's not hard to make rice in a pot, but it's nicer to press a button and not have to watch it cook.

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Ingredients

  • 1 1/2 cups uncooked rice (washed)
  • 1 1/2 cups water
  • 4 ounces pork belly (or bacon, omit if preparing vegetarian)
  • 1/2 cup bean sprouts
  • 1/2 cup kimchi
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Garnish: ​scallions

Steps to Make It

 Place the rice and water in the rice cooker to soak.

In a saute pan, quickly saute the pork belly (or bacon), kimchi, and bean sprouts.

Add to the rice and water and mix to combine.

Close the rice cooker and cook as you normally would.

After rice is done, stir the rice to make sure everything is evenly distributed and portion into bowls.

Garnish with scallions, if desired.