Brisket and Kimchi Pot Rice recipe - ingredients, nutrition and when to eat it
This pot-cooked rice is made with thinly sliced beef brisket and kimchi cooked together with the rice, infusing every grain with a nutty, spicy flavor.
This pot-cooked rice is made with thinly sliced beef brisket and kimchi cooked together with the rice, infusing every grain with a nutty, spicy flavor. It’s a comforting choice for lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 505g serving): 957.9 kcal · protein 25.4g · carbohydrate 124.6g · fat 35.7g · sodium 441.7mg
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: Too much kimchi juice can make the rice soggy, so gently squeeze the kimchi before adding it.
Tips: For a layer of crispy rice on the bottom, turn the heat up slightly for just 1–2 minutes right before steaming.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Beef brisket — 80 g
- Napa cabbage kimchi — 0.5 cup
- Scallion — 0.3 pc
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Water — 180 ml