Kimchi Stone Pot RiceRice and Kimchi StewThe ingredients:

Rice in appropriate amount, 80 grams of Korean kimchi, spicy flavor,mung bean sprouts 30 grams, small chili sauce,daikon radish 40 grams,green onion 40 grams,mixed salad vegetables 40 grams,Korean chili paste 1 tablespoon, sesame oil 1 tablespoonkimchiStone Pot Rice with KimchiSteps:1. Cut 40 grams of Korean kimchi into pieces and set aside.



2. Heat a wok or frying pan, add an appropriate amount of salad oil, then stir-fry the ingredients from step 1 and chili paste, mix well, then continue to cook with rice until thoroughly mixed and set aside.3. Place a stone pot bowl on the stove, heat over medium flame for about 10 minutes, then turn to medium-low heat. Use chopsticks to dip some sesame oil on a paper towel, and evenly spread it inside the stone pot bowl.4. Place the ingredients from step 3 into the heated stone pot bowl in order: spicy daikon radish, small chili sauce cucumber, yellow bean sprout mixed salad vegetables, and radish mixed salad vegetables. Finally, place the Korean kimchi in the center.

Kimchi Nutrition Analysis

1. Kimchi contains abundant active lactic acid bacteria which can inhibit the growth of putrefactive bacteria in the intestines, reduce their toxic effects, help digestion, prevent constipation, slow cell aging, lower cholesterol, and have anti-tumor properties;2. The spicy ingredients such as chili peppers, garlic, ginger, and scallions in kimchi can serve bactericidal purposes and stimulate digestive enzyme secretion;3. Kimchi also aids the absorption of iron in the human body.

Take a heatproof stone bowl and place it on the stove.heat over medium flame.Warm for about 10 minutes until the stone bowl is heated through, then reduce to low-medium heat. Use chopsticks to dip some sesame oil-coated napkins and spread evenly in the stone bowl as a base.

Place the prepared ingredients from step 1 into the warmed stone bowl.Then add spicy daikon radish strips, pickled cucumber, sprouted beans, and carrot salad.rice
cabbage, lastly placing the Korean kimchi in the center.
The nutritional analysis of kimchi includes abundant live lactic acid bacteria which can inhibit the growth of putrefactive bacteria in the intestine, reduce their toxin production, aid digestion, prevent constipation, delay cellular aging, lower cholesterol, and have anti-cancer properties;

2. The stimulating ingredients such asred pepper flakes,garlic,ginger,scallions in kimchi can help kill bacteria and promote the secretion of digestive enzymes;

3. Kimchi also helps increase iron absorption in the body.