Recipe description
June 13, 2026
Kimchi Lentil Rice Cakes
Chewy, fermented-inspired bites supporting gentle digestion and fiber.
Fermented Foods
High Fiber
Probiotic Rich
82%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: mustard, sulfites, tree_nut, egg, sesame, soy
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils and kimchi vegetables.
- Fermented component (kimchi) adds gut-friendly microbes and polyphenols.
- Balanced with plant protein and whole-food carbohydrates for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kimchi
1
cup
Red lentils
1
cup
Rice
2
cup
Egg
1
piece
Flour
0.25
cup
Onion, spring
0.25
cup
Sesame oil
1
teaspoon
Vegetable oil
2
tablespoon
Salt
0.5
teaspoon
Sesame seeds
1
tablespoon
Instructions
1
Cook the lentils according to package instructions until tender.
2
In a mixing bowl, combine the cooked lentils and kimchi, mixing well.
3
Shape the lentil and kimchi mixture into small cakes.
4
Pan-fry the cakes in a little oil until golden brown on both sides.
5
Serve warm with a side of fresh vegetables.
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Nutrition
380 kcal
Calories
14 g
Protein
45 g
Carbohydrates
9 g
Fiber
6 g
Sugar
12 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What exactly are kimchi lentil rice cakes?
They are small plant-based cakes made from lentils and rice cakes, flavored with kimchi and crisped by pan-frying or baking.
Are these vegan/vegetarian and gluten-free?
They can be vegan and gluten-free if you use gluten-free rice cakes and a kimchi without fish sauce or shrimp paste. Always check labels.
How spicy are they, and can I adjust the heat?
Spiciness depends on the kimchi you use. Choose milder kimchi or use less kimchi to reduce heat.
What are the main nutritional benefits?
They provide plant protein and dietary fiber from lentils and rice, with extra flavor from kimchi.
How should I store leftovers and how long do they keep?
Store in the fridge in an airtight container for up to 3 days. Reheat in a skillet or oven. You can also freeze cooked cakes for longer storage.
How do I cook them to get a crisp exterior?
Form small cakes and pan-fry in a little oil over medium-high heat until crisp on both sides, or bake until golden.
Can I freeze them for meal prep?
Yes. You can freeze cooked cakes after they cool, or assemble and freeze the batter and cook later.
What should I serve them with?
Pair them with vegetables, a fresh salad, or a light dip to round out the meal.
Can I make substitutions if I don’t have kimchi or lentils?
If you are short on lentils, try cooked chickpeas or beans. If you don’t have kimchi, use sauerkraut or pickled vegetables, or omit kimchi and add extra spices.
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