Kimchi, Eggplant, and Beef Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with sautéed eggplant, beef, and kimchi. The eggplant turns tender while the kimchi adds a tangy, spicy kick, making it a satisfying…
This rice bowl is topped with sautéed eggplant, beef, and kimchi. The eggplant turns tender while the kimchi adds a tangy, spicy kick, making it a satisfying dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 547g serving): 631 kcal · protein 25.4g · carbohydrate 80.6g · fat 21.4g · sodium 788.3mg
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: After adding the eggplant to the pan, stir it as little as possible for the first minute so it absorbs less oil.
Tips: If the kimchi is already quite salty, start with just ½ teaspoon of soy sauce, taste, and adjust as needed.
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Ingredients (1 serving)
- White rice — 1 bowl
- Lean beef — 90 g
- Eggplant — 1 pc
- Napa cabbage kimchi — 60 g
- Onion — 0.3 pc
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Cooking oil — 1 Tbsp
- Sesame seeds — 1 tsp