Spiced Rice, Korean Style Recipe

Name: Spiced Rice, Korean Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. salad oil; 2 c. long grain rice; 1/4 lb. ground chuck (optional); 1/4 lb. sliced mushrooms; 1/3 c. diced onion or onion flakes; 1/3 c. water; 3 soy sauce or tamari sauce; 3 toasted sesame seed*; 2 tsp. salt; 2 1/2 c. beef broth or 2 beef bouillon cubes in 2 1/2 c. water

Servings: persons

3 Tbsp. salad oil
2 c. long grain rice
1/4 lb. ground chuck (optional)
1/4 lb. sliced mushrooms
1/3 c. diced onion or onion flakes
1/3 c. water
3 soy sauce or tamari sauce
3 toasted sesame seed*
2 tsp. salt
2 1/2 c. beef broth or 2 beef bouillon cubes in 2 1/2 c. water

1
Heat 2 oil in saucepan large enough for cooking rice.
2
Add rice; stir and cook for 5 minutes, or until rice is dry and begins to stick to the pan.
3
Add beef and remaining oil; cook with rice until beef is no longer pink.
4
Soften onion in water; add, along with mushrooms.
5
Saute until onion is limp and transparent.
6
Stir in remaining ingredients.
7
Cover; bring to boiling point over high heat.
8
Reduce heat to slow; cook for 20 minutes, or until rice is tender.

1024

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. salad oil, 2 c. long grain rice, 1/4 lb. ground chuck (optional), 1/4 lb. sliced mushrooms, and more.

Yes, Spiced Rice, Korean Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Rice, Korean Style

How did you like this recipe?

Frequently Asked Questions