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Picture of Crispy Cheese- and Kimchi-Topped Skillet Rice Recipe
chinese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3723 kcal 186 %
  • Fat 68 g 105 %
  • Saturated 38 g 192 %
  • Carbs 651 g 217 %
  • Fiber 10 g 38 %
  • Protein 107 g 214 %
  • Cholesterol 199 mg 66 %
  • Sodium 6434 mg 268 %
  • Calcium 1532 mg 153 %
  • Magnesium 416 mg 99 %
  • Potassium 2562 mg 55 %
  • Iron 10 mg 58 %
  • Zinc 17 mg 153 %
  • Phosphorus 2000 mg 286 %
  • Vitamin A 542 µg 60 %
  • Vitamin C 15 mg 17 %
  • Thiamin (B1) 1 mg 59 %
  • Riboflavin (B2) 1 mg 94 %
  • Niacin (B3) 15 mg 93 %
  • Vitamin B6 2 mg 124 %
  • Folate equivalent (total) 211 µg 53 %
  • Vitamin B12 2 µg 93 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 1 mg 9 %
  • Vitamin K 358 µg 298 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Crispy Cheese- and Kimchi-Topped Skillet Rice Recipe

Ingredients

  • 1 tablespoon (15g) unsalted butter, softened
  • 4 cups cooked short-grain rice (see note)
  • 3 tablespoons (45ml) gochujang
  • 3 tablespoons (45ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 4 thinly sliced scallions (80g), white and green parts divided
  • 3 ounces (85g) grated low-moisture mozzarella cheese (see note), divided
  • 2 ounces (57g) grated Gruyère cheese (see note), divided
  • 5 ounces (141g) chopped drained kimchi (see note)
  • 1 ounce (28g) grated Cotija cheese (see note)

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