Rice with Beef Brisket and Wild Chives recipe - ingredients, nutrition and when to eat it
This pot-cooked rice is made with rice and beef brisket, then served with fragrant wild chives and a soy sauce dressing.
This pot-cooked rice is made with rice and beef brisket, then served with fragrant wild chives and a soy sauce dressing. Savory and satisfying, it makes a lovely springtime lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 471g serving): 963.4 kcal · protein 26.1g · carbohydrate 123.7g · fat 36.8g · sodium 1256.8mg
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: Add the wild chives after the rice is cooked to preserve their fresh aroma and crisp texture.
Tips: If the brisket releases a lot of fat, remove some before stir-frying the rice to keep the dish from feeling greasy.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Beef brisket — 80 g
- Korean wild chives — 0.5 handful
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 0.3 pc
- Garlic — 0.5 pc
- Water — 0.8 cup