Brisket and Cubed Radish Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish stir-fries rice with well-fermented cubed radish kimchi in the savory fat from beef brisket.
This one-bowl dish stir-fries rice with well-fermented cubed radish kimchi in the savory fat from beef brisket. The kimchi adds a tangy crunch, making it a hearty choice for lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 379.5g serving): 692.8 kcal · protein 19.3g · carbohydrate 75.6g · fat 32.1g · sodium 710.5mg
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 cubed radish kimchi brine a little at a time as you stir-fry the rice, tasting as you go.
Tips: If the brisket releases enough fat, there's no need to add cooking oil.
Tips: After adding the rice, spread it out in the pan and stir-fry over medium heat for fluffy, separate grains.
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Ingredients (1 serving)
- Rice — 1 bowl
- Brisket — 70 g
- Diced radish kimchi — 70 g
- Green onion — 0.3 stalk
- Gochujang — 0.5 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp