Korean Lunch Bowl

PREP 10 MIN
•
COOK  5 MIN

DF

GF

NS

NF

V

Number of servings
2
Ingredients

4 large eggs

3⁄4 cup (130g) pre-cooked brown rice cooked according to packet instructions

1 cup (150g) frozen podded edamame defrosted

2⁄3 cup (100g) kimchi

3⁄4 cup (80g) red cabbage thinly shredded

2 red radishes thinly sliced

2 tsp black sesame seeds (or white sesame seeds)

salt & pepper, to taste

Methodbased on 1 serving
1

Place eggs in a saucepan of cold water and bring to the boil. Simmer for 5 minutes, remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.

2

Add rice to serving bowl and top with edamame, kimchi, cabbage, radish and eggs, scatter over sesame seeds and season with salt and pepper to serve.  

Nutritional Informationper serving

Energy (kJ)

1732 kJ / 413 cals

Protein

26.5 g

Fat

18.7 g

Sat. Fat

3.5 g

Carbs

32.8 g

Sugar

2.6 g

Fiber

6.8 g

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