Beef Brisket Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is finished by topping the rice with savory seared beef brisket and scallions, then letting it steam.
This pot rice is finished by topping the rice with savory seared beef brisket and scallions, then letting it steam. The beef’s aroma infuses the rice, while the scallions add a fresh note, making it a hearty lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 462g serving): 1021.8 kcal · protein 28.3g · carbohydrate 119.4g · fat 43.5g · sodium 1269mg
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: If the brisket releases a lot of fat, drain off a little after browning so the rice won’t feel too rich.
Tips: Heat varies from pot to pot, so watch how quickly the water cooks off. If you smell the bottom starting to scorch, lower the heat further.
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Ingredients (1 serving)
- Rice — 0.9 cup
- Beef brisket — 100 g
- Scallions — 2 pc
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 180 ml