Kimchi and Beef Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking kimchi and beef together with rice. The tangy kimchi and savory aroma of the beef infuse the grains, making one bowl a…
This pot rice is made by cooking kimchi and beef together with rice. The tangy kimchi and savory aroma of the beef infuse the grains, making one bowl a satisfying meal. It’s a lovely choice for a relaxed dinner at home or a weekend lunch.
Rice bowls · 45 minutes to cook
Nutrition (per 518g serving): 744.1 kcal · protein 26g · carbohydrate 126.2g · fat 12.3g · sodium 1688mg
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: Gently squeeze the liquid from the kimchi before adding it to help keep the rice from getting soggy.
Tips: Once the pot starts to boil, keep the heat low so the bottom doesn’t scorch.
Tips: Serve with a sauce made by adding a little sesame oil and sesame seeds to soy sauce; it makes it easy to adjust the seasoning to taste.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Napa cabbage kimchi — 0.5 cup
- Lean beef — 70 g
- Water — 180 ml
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Green onion — 10 g
- Sesame seeds — 1 tsp