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Rice with Kim Chee (Kim Chee Bap)

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Submitted by wiseannie

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

YIELD

4 servings

PREP

30 min

COOK

?

READY

?

Ingredients

Ingredients
2 ½ 591
CUPS ML RICE
¼ 0.3
BUNCH BUNCH KIM CHEE
(Chinese cabbage) *
7 202.3
OUNCES ML/G BEEF ROAST, RIB-EYE
thinlly sliced *
Seasoning mixture
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML SESAME OIL
1 15
TABLESPOON ML SESAME SEEDS
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
minced
1 5
TEASPOON ML GARLIC
minced
1 1
X X BLACK PEPPER
dash *
3 ¼ 769
CUPS ML WATER
may need an extra 1/4 cup
2 3E+1
TABLESPOONS ML SESAME OIL
2 2
LARGE LARGE EGGS
1 1
X X SALT
pinch *

Directions

METHOD:

  1. Shred Kim chee without rinsing.
  2. Shred beef and marinate in Seasoning Mixture.
  3. Sauté rice in sesame oil until translucent.
  4. In deep pan or rice cooker, place first ⅓ of the Kim chee. Repeat the process two more times and add 3⅓ cups water.

Cook as for rice.

  1. While cooking rice, make Egg Decorations, and shred.
  2. Serve rice with shredded Egg Decoration on top.
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 562 22% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 726mg 30%
Total Carbohydrate 32g 32%
Dietary Fiber 2g 8%
Sugars g
Protein 25g
Vitamin A 3% Vitamin C 1%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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