Minari and Gopchang Fried Rice recipe - ingredients, nutrition and when to eat it
Brown the gopchang, then add rice, minari (Korean water dropwort), and crushed seaweed and stir-fry everything in one pan.
Brown the gopchang, then add rice, minari (Korean water dropwort), and crushed seaweed and stir-fry everything in one pan. The fragrant greens brighten the rich gopchang, making this a satisfying late-night meal.
Rice bowls · 20 minutes to cook
Tips: Chilled rice is easier to stir-fry until fluffy.
Tips: Add the minari at the very end and cook it briefly to keep its fresh aroma and crisp texture.
Tips: Depending on how much fat the gopchang renders, spoon some out so the rice doesn’t turn out too greasy.
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Ingredients (1 serving)
- Beef intestines — 100 g
- Minari (Korean water parsley) — 0.5 handful
- Cooked rice — 1 bowl
- Crushed seaweed flakes — 1 Tbsp
- Green onion — 2 Tbsp
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Ground black pepper — 0.1 tsp