Lotus Root Bulgogi Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking rice with lotus root and sweet-savory beef bulgogi.
This pot rice is made by cooking rice with lotus root and sweet-savory beef bulgogi. The rice is fluffy and the lotus root crisp, giving every spoonful a satisfying bite. It makes a lovely, hearty lunch or dinner.
Rice bowls · 45 minutes to cook
Tips: Slice the lotus root no more than about ¼ inch thick so it stays pleasantly crisp as the rice cooks.
Tips: Once the pot starts to boil, turn the heat down to low right away to keep the bottom from scorching.
Tips: If the bulgogi marinade is salty, skip the soy sauce and adjust the seasoning at the end.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Bulgogi beef — 100 g
- Lotus root — 60 g
- Water — 0.8 cup
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Green onion — 2 Tbsp