Rice Dishes

Garlic Brown Rice with Fresh Tomato

Name: Garlic Brown Rice with Fresh Tomato
Prep time: 65 min
Cook time: 25 min
Total time: 90 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 60 g Brown rice; 30 g White rice; 30 g Garlic; 60 g Tomato; as needed Water; 24 g Olive oil; 1 g Ground black pepper; 1 g Dried parsley

토마토를 곁들인 마늘밥

Brown and white rice cooked with whole and sliced garlic, topped with diced peeled tomato, olive oil, pepper and parsley. Garlic and pepper add flavor, and potassium-rich tomatoes help flush out sodium.

65mPrep

25mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor

📘 Cooking basics for this recipe

How to Cook Korean Rice (Bap)Short-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungji

📝 Step-by-Step Instructions

Soak the brown rice for 1 hour and the white rice for 30 minutes.

Garlic Brown Rice with Fresh Tomato — step 1

Slice half of the garlic and leave the rest whole.

Garlic Brown Rice with Fresh Tomato — step 2

Put the soaked rice and garlic in a pot with water, bring to a boil over high heat, then reduce to medium-low and cook for 15 minutes.

Garlic Brown Rice with Fresh Tomato — step 3

Reduce to low and let the rice steam.

Garlic Brown Rice with Fresh Tomato — step 4

Score the tomato, blanch briefly, peel, seed and chop finely.

Garlic Brown Rice with Fresh Tomato — step 5

Plate the garlic rice, top with the tomato and drizzle with olive oil, pepper and parsley.

Garlic Brown Rice with Fresh Tomato — step 6

📊 Nutrition Facts (per serving)

427.8Calories (kcal)

85.8 gCarbs

8.8 gProtein

5.5 gFat

3.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.