Spring Shepherd’s Purse and Beef Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made with spring shepherd’s purse and beef cooked together with rice, bringing out their aroma.
This pot rice is made with spring shepherd’s purse and beef cooked together with rice, bringing out their aroma. The fresh, grassy fragrance of the greens pairs with savory beef, making it a satisfying lunch or dinner.
Rice bowls · 40 minutes to cook
Nutrition (per 443.5g serving): 666.9 kcal · protein 23.5g · carbohydrate 113.9g · fat 10.6g · sodium 618.1mg
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: Rinse the soil carefully from between the shepherd’s purse roots so no grit ends up in the rice.
Tips: To preserve its aroma, add the greens near the end of cooking and let them cook briefly.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Lean beef — 70 g
- Shepherd’s purse — 1 handful
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Water — 180 ml
- Salt — 0.5 g