1. We used perilla leaves and chamnamul, which are flavoring ingredients, to enhance the flavor and complement the boring taste. 2. Use onions, carrots, and celery, which are rich in potassium, to help excrete sodium.
Calories
1033kcal
Carbs
103.4g
Protein
53.3g
Fat
45.4g
Sodium
109.9mg
Ingredients
Main
Others
Main Ingredients Brown Rice 80g, Beef(정강이살) 180g, Onion 60g, Carrot 30g, Celery 20g, Chopped Garlic 20g, Chicken Bone Broth 300g, Rice Wine (Cheongju) 30g, Perilla Leaf 8g, Pimpinella (Wild Chervil) 12g, Apple Vinegar 10g, Lemon Juice 10g Seasoning Salt 1g, Pepper 2g, Olive Oil 60g, Parmigiano Cheese 13g
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- BeefKorean markets sell beef pre-sliced for bulgogi and hot pot. Elsewhere, ask the butcher for thin-sliced ribeye or sirloin, or slice semi-frozen beef at home.
Nutrition Facts
Per 100g of main ingredientsBrown Rice
- Rich in dietary fiber (5.2g) — can support digestion and help you feel full
- Rich in vitamin B3 (niacin) (2.2mg) — supports energy metabolism and skin health
Beef
- Rich in protein (17g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.2mg) — supports energy metabolism and skin health
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Pimpinella (Wild Chervil)
- Rich in vitamin A (480μg) — supports normal vision and skin health
- Rich in potassium (960mg) — helps balance sodium and supports muscle function
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak the brown rice in water for over 2 hours. Season the beef with salt and pepper, heat olive oil (20g) in a heated pan, and sear the surface of the beef crisp.
🔍Finely chop the onion, celery, and carrot. Heat olive oil (10g) in a pan, add the prepared onion (30g), carrot, celery, and chopped garlic (10g) and stir-fry, then add the cooked beef, chicken bone broth (150g), and rice wine and simmer gently over low heat for 20 minutes.
🔍Finely chop the perilla leaf and pimpinella. In a bowl, mix the prepared perilla leaf, pimpinella, apple vinegar, lemon juice, and olive oil (20g) to make the gremolata sauce.
🔍Heat olive oil (10g) in a pan, stir-fry the prepared onion (30g) and chopped garlic (10g), then add the soaked brown rice and chicken bone broth (150g) and reduce to make risotto.
🔍Place the risotto in a bowl and grate parmigiano cheese on top.
🔍Top the risotto with the braised beef and finish with gremolata sauce.