Beef Brisket and Mung Bean Sprout Rice in a Stone Pot recipe - ingredients, nutrition and when to eat it
Rice cooked in a pot with beef brisket and mung bean sprouts. Savory beef and crisp sprouts make this a hearty meal in one bowl, well suited to lunch or dinner…
Rice cooked in a pot with beef brisket and mung bean sprouts. Savory beef and crisp sprouts make this a hearty meal in one bowl, well suited to lunch or dinner on a busy day.
Rice bowls · 40 minutes to cook
Nutrition (per 520g serving): 939.2 kcal · protein 25.8g · carbohydrate 120.8g · fat 35.5g · sodium 1258.9mg
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: Mung bean sprouts release moisture, so drain the soaked rice well to keep it from turning mushy.
Tips: The brisket’s fat adds a rich flavor to the rice. For a lighter taste, briefly sear the meat first and drain off some of the fat.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Brisket — 80 g
- Mung bean sprouts — 1 handful
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Green onion — 10 g
- Water — 180 ml