Kimchi Rice Bake with Cheese
This baked kimchi rice with cheese is surprisingly easy to make (with just 10 ingredients), vegetarian, and so tasty and satisfying!
Servings: 2
Calories: 557kcal
Ingredients
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)
- ½ cup finely chopped onion
- 1 cup mushrooms (button, cremini, oyster, shiitake, chopped)
- ¾ cup kimchi (coarsely chopped)
- 1-2 tablespoons kimchi juice
- 2 cups cooked white rice
- 2 tablespoons gochujang
- ½ cup shredded mozzarella cheese (or any good melting cheese; use more if you like)
- 2 eggs
- Chopped scallion (optional garnish)
Instructions
- Preheat your oven to 375°F/190°C. Heat 2 tablespoons of oil in a skillet over medium-high heat.
- Add the onion, and cook for 5 minutes, or until it begins to turn translucent. Add the mushrooms and cook for a few more minutes until tender.
- Turn off the heat, and mix in the kimchi, kimchi juice, cooked rice, and gochujang until well-combined. Transfer to a small baking dish. Top evenly with shredded cheese. Bake for 12 - 15 minutes, until the cheese is lightly browned and bubbly.
- While the rice is baking, fry the eggs in 1 tablespoon of oil to serve with your kimchi rice bake. Garnish with chopped scallion and enjoy!
Nutrition
Calories: 557kcal | Carbohydrates: 56g | Protein: 19g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 462mg | Potassium: 473mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 7mg | Calcium: 210mg | Iron: 3mg