Ingredients
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1 cup short grain rice (white rice)
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1/2 tsp minced ginger
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1/2 tsp garlic powder
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1/2 tsp soy sauce
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1/2 tsp sesame oil
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1/2 tsp fish sauce
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1/4 cup chopped green onions
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1/4 cup finely chopped red bell pepper
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1/4 cup julienned carrot
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1 tablespoon canola oil
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1/4 teaspoon ground black pepper
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1/4 teaspoon crushed red chili flakes
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1/4 teaspoon garam masala spice blend
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1 cup cooked brown rice noodles or buckwheat noodles
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1 medium eggplant, sliced into thin strips
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1 medium zucchini, sliced into thin strips
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1/4 pound ground beef (gluten free option available)
Directions
Subtitle: A Fresh Take on Traditional Korean Dishes
Description: This recipe is inspired by traditional Korean cuisine and combines various flavor profiles while keeping the taste authentic. It uses fresh and natural ingredients to create a balanced meal that will satisfy your cravings without compromising on taste or nutrients. The recipe is easy to follow, making it perfect for beginners looking to explore the world of Korean cuisine.
Ingredients:
1 cup short grain rice (white rice)
1/2 tsp minced ginger
1/2 tsp garlic powder
1/2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp fish sauce
1/4 cup chopped green onions
1/4 cup finely chopped red bell pepper
1/4 cup julienned carrot
1 tablespoon canola oil
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red chili flakes
1/4 teaspoon garam masala spice blend
1 cup cooked brown rice noodles or buckwheat noodles
1 medium eggplant, sliced into thin strips
1 medium zucchini, sliced into thin strips
1/4 pound ground beef (gluten free option available)
Instructions:
1. In a large pot, boil water and salt to taste. Add the rice and stir until the rice comes up to the surface. Cover the pot and simmer for about 20 minutes, or until the rice is soft but still chewy when bitten through. Remove from heat and set aside to cool completely.
2. Meanwhile, mix all the dry ingredients together in a bowl – ginger, garlic powder, soy sauce, sesame oil, fish sauce, green onion, red bell pepper, carrots, and peppers. Set aside.
3. Heat a wok or skillet over high heat. Once hot, add the canola oil and saute the eggplant and zucchini for about 3-4 minutes each side, or until tender. Remove from pan and set aside.
4. Increase the heat to medium and add the ground beef to the same pan. Brown the meat on both sides, breaking up the meat as you cook. Transfer the browned meat to a plate and set aside.
5. Now, return the pan to high heat and add the remaining dry ingredient mixture. Cook, stirring constantly, until fragrant, approximately 2-3 minutes.
6. Add the cooked rice back to the pan along with the reserved vegetables and meat. Stir well to combine everything.
7. Season with salt and pepper to taste. Turn off the heat and let stand for 5 minutes before serving.
8. Serve the dish warm over rice noodles or buckwheat noodles, topped with sesame seeds for added texture and flavor.
Nutrition Information:
Calories: 600 kcal per serving
Total Carbohydrate: 49 g
Dietary Fiber: 15 g
Sugar: 3 g
Protein: 20 g
Cholesterol: 6 mg
Saturated Fat: 6 g
Trans Fat: Trace
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 3 g
Totals for one serving:
– Calories: 600
– Total Carbohydrate: 49g
– Dietary Fiber: 15g
– Sugar: 3g
– Protein: 20g
– Cholesterol: 6mg
– Saturated Fat: 6g
– Trans Fat: Trace
– Polyunsaturated Fat: 2g
– Monounsaturated Fat: 3g
Time Needed: 30-40 minutes
Steps
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1
Done
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In a large pot, boil water and salt to taste. Add the rice and stir until the rice comes up to the surface. Cover the pot and simmer for about 20 minutes, or until the rice is soft but still chewy when bitten through. Remove from heat and set aside to cool completely. |
|
2
Done
|
Meanwhile, mix all the dry ingredients together in a bowl - ginger, garlic powder, soy sauce, sesame oil, fish sauce, green onion, red bell pepper, carrots, and peppers. Set aside. |
|
3
Done
|
Heat a wok or skillet over high heat. Once hot, add the canola oil and saute the eggplant and zucchini for about 3-4 minutes each side, or until tender. Remove from pan and set aside. |
|
4
Done
|
Increase the heat to medium and add the ground beef to the same pan. Brown the meat on both sides, breaking up the meat as you cook. Transfer the browned meat to a plate and set aside. |
|
5
Done
|
Now, return the pan to high heat and add the remaining dry ingredient mixture. Cook, stirring constantly, until fragrant, approximately 2-3 minutes. |
|
6
Done
|
Add the cooked rice back to the pan along with the reserved vegetables and meat. Stir well to combine everything. |
|
7
Done
|
Season with salt and pepper to taste. Turn off the heat and let stand for 5 minutes before serving. |
|
8
Done
|
Serve the dish warm over rice noodles or buckwheat noodles, topped with sesame seeds for added texture and flavor. |
