Beijing-Style Fried Bean Sauce Rice Bowl recipe - ingredients, nutrition and when to eat it
This Beijing-style rice bowl is topped with black bean sauce stir-fried with pork, and served with cucumber and green onion.
This Beijing-style rice bowl is topped with black bean sauce stir-fried with pork, and served with cucumber and green onion. The savory, nutty sauce pairs well with crisp toppings, making it a satisfying choice for lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 438g serving): 555.3 kcal · protein 27.3g · carbohydrate 77g · fat 13.6g · sodium 643.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Fry the black bean sauce over low heat until fragrant to mellow its raw, starchy taste.
Tips: Add the cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Rice — 1 bowl
- Ground pork — 90 g
- Korean black bean paste — 1 Tbsp
- Cucumber — 0.3 pc
- Green onion — 0.3 stalk
- Onion — 0.3 pc
- Cooking oil — 1 tsp