Rice With Kimchee (kimchee Bap)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Asian | Asian, Korean, Rice | 4 | Servings |
INGREDIENTS
| 2 1/2 | c | Rice |
| 1/4 | Chinese Cabbage Kimchee | |
| 7 oz. or 200 gm. | ||
| 7 | oz | Rib eye thinly sliced |
| 3 | T | Soy Sauce |
| 1 | T | Sesame Oil |
| 1 | T | Prepared Sesame Seeds. |
| 2 | T | Green Onion Minced |
| 1 | t | Garlic Minced |
| Dash of Pepper | ||
| Black or White | ||
| 3 1/4 | c | Water or 3 1/2 cups |
| 2 | T | Sesame Oil |
| 2 | Eggs | |
| Pinch of Salt |
INSTRUCTIONS
INGREDIENTS:
SEASONING MIXTURE:
METHOD: 1. Shred Kimchee without rinsing. 2. Shred beef and marinate
in Seasoning Mixture. 3. Saute rice in sesame oil until translucent.
4. In deep pan or rice cooker, place first 1/3 of the Kimchee. Repeat
the process two more times and add 3 1/3 cups water. Cook as for rice.
5. While cooking rice, make Egg Decorations, and shred. 6. Serve rice
with shredded Egg Decoration on top. NOTE: The flavor of this dish
depends on the flavor of the Kimchee.
A Message from our Provider:
“To dyslexic atheist: There is a dog”
Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 119
Total Fat: 23.2g
Cholesterol: 133.7mg
Sodium: 557mg
Potassium: 1316.7mg
Carbohydrates: 65g
Fiber: <1g
Sugar: <1g
Protein: 16.4g