Rice Dishes

Baked Apple Filled with Kimchi Sweet Potato Rice

Name: Baked Apple Filled with Kimchi Sweet Potato Rice
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 15 g Sweet potato; 40 g Rice; 40 g Water; 8 g Kimchi; 95 g Small apple; 1 g Sesame oil; 1 g Minced garlic; a pinch Toasted sesame salt; 1 g Soy sauce; 1 g Soup soy sauce (guk-ganjang); 1 g Gochugaru (Korean chili flakes); 1 g Minced garlic; 1 g Sesame seeds; 1.5 g Thin green onion, sliced; 0.5 g Sesame oil

김치 고구마밥

A hollowed apple filled with rice cooked with diced sweet potato and rinsed, stir-fried kimchi, then baked until tender and served with a light chili soy sauce. Measure the water carefully — equal parts rice and water — since the ingredients release moisture.

📝 Step-by-Step Instructions

Cut the sweet potato into 1 cm cubes.

Baked Apple Filled with Kimchi Sweet Potato Rice — step 1

Rinse the kimchi, chop it, stir-fry in sesame oil with the garlic and finish with toasted sesame salt.

Baked Apple Filled with Kimchi Sweet Potato Rice — step 2

Cook the soaked rice with the sweet potato and kimchi in a pot until fluffy.

Baked Apple Filled with Kimchi Sweet Potato Rice — step 3

Cut the top off the apple, scoop out the core and fill with the rice.

Baked Apple Filled with Kimchi Sweet Potato Rice — step 4

Bake in an oven preheated to 160°C until the apple is tender.

Baked Apple Filled with Kimchi Sweet Potato Rice — step 5

Mix the sauce ingredients and serve alongside.

Baked Apple Filled with Kimchi Sweet Potato Rice — step 6

📊 Nutrition Facts (per serving)

247.9Calories (kcal)

54 gCarbs

3.9 gProtein

2.4 gFat

233 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.