Beef Brisket and Soybean Paste Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl pairs rice and seasoned vegetables with thick soybean paste stew simmered with beef brisket.
This rice bowl pairs rice and seasoned vegetables with thick soybean paste stew simmered with beef brisket. The savory beef, rich and salty soybean paste, and fresh vegetables make it a hearty choice for lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 557.3g serving): 715.2 kcal · protein 24.7g · carbohydrate 81.3g · fat 30.8g · sodium 1053.2mg
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: If the soybean paste stew is too thick, add water a tablespoon at a time until it reaches the right consistency.
Tips: Depending on how much fat the brisket releases, spoon some off to let the soybean paste flavor come through more clearly.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Beef brisket point — 70 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.2 pc
- Shiitake mushrooms — 1 pc
- Gochujang — 0.5 tsp
- Water — 0.3 cup
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Blanched aster greens — 0.5 handful
- Bean sprouts — 0.5 handful
- Garlic — 0.5 clove