Beef Belly Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This fried rice is infused with the rich fat of beef belly and the deep flavor of well-fermented kimchi.
This fried rice is infused with the rich fat of beef belly and the deep flavor of well-fermented kimchi. It’s perfect for a weekend dinner or any day you want a hearty, richly flavored meal without setting out lots of side dishes.
Rice bowls · 20 minutes to cook
Nutrition (per 447g serving): 729.9 kcal · protein 22.5g · carbohydrate 80.8g · fat 32.4g · sodium 1117.7mg
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: Slightly cooled rice clumps less in the pan than freshly cooked rice.
Tips: If the beef belly releases a lot of fat, remove a little with a paper towel before stir-frying to reduce the greasiness.
Tips: Don’t add too much kimchi juice at the beginning; taste first, then add about 1 tablespoon if needed.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 80 g
- Napa cabbage kimchi — 80 g
- Cooked rice — 1 bowl
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 pc
- Korean chili paste — 0.5 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp