Beef Bulgogi and Mushroom Pot Rice

Beef Bulgogi and Mushroom Rice is one of my favorite Korean-style one-pot dishes. If you’re a big fan of Korean BBQ beef and mushrooms, this is the one to make. Juicy, tender beef with super flavorful mushrooms—trust me, once you take a bite, it will just become your new favorite weeknight dinner.

Beef Bulgogi and Mushroom Pot Rice (4 servings)

Ingredients:

• 2 cups (standard measuring cup) uncooked short-grain white rice
• 2 cups (480ml) water
• 1/2 tbsp chicken bouillon powder (or Korean beef stock powder)
• 1/2 tbsp soy sauce
• 1 lb (450g) thinly sliced beef
• 6 cloves garlic
• 5 green onions, divided
• 1/2 yellow onion
• 4-5 shiitake mushrooms, about 3.5 oz (100g) in total
• 5 button mushrooms, about 3.5 oz (100g) in total
• 3 tbsp neutral-tasting oil, divided
• A pat of unsalted butter

Marinade:

• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1/2 tbsp toasted sesame oil
• 1/2 tbsp neutral oil (such as grape seed, canola, vegetable oil, etc.)
• Black pepper, to taste

Instructions:

PREP INGREDIENTS

1. Prepare the rice: Rinse the rice a few times to remove any dust or debris. Drain and soak in cold water for 30 minutes. (Unlike using a rice cooker, you really need to do this step beforehand. Otherwise, the rice can be undercooked.)

2. Season the water for the rice: In a container, combine 2 cups of water with the chicken bouillon powder and soy sauce. Mix well and set aside.

3. Marinate the beef:  Cut the beef into bite-sized pieces and place it in a mixing bowl. Add all the marinade ingredients and gently massage to coat evenly. Set aside while you prepare the other ingredients.

4. Prepare the vegetables: Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens. Finely dice the onion. Thinly slice the shiitake mushrooms and quarter the button mushrooms.

MAKE BEEF BULGOGI AND MUSHROOM POT RICE

1. In a large nonstick pot, heat 2 tablespoons of oil over medium-high heat. Once it gets nice and hot, place the marinated beef in a single layer and sear for 1 to 2 minutes or until the bottom turns golden brown. Flip and stir-fry for another 2 minutes. Remove the beef and set aside.

2. In the same pot over medium-high heat, add 1 tablespoon of oil. Once it’s heated, add the garlic, onion, and white parts of the green onions. Sauté for 1 minute or until fragrant.

3. Add the mushrooms and stir-fry for 3 minutes. Add the drained rice and gently stir-fry it for 1 minute, making sure every single grain is coated with the aromatic oil.

4. Pour in the seasoned water and bring it to a boil, stirring occasionally to prevent anything from sticking to the bottom.

5. Once the water starts to boil, reduce the heat to low. Place the cooked beef over the rice and cover with a lid. Simmer for 15 minutes. Turn off the heat, but keep the lid on. Let it steam for another 10 minutes.

6. Add the green parts of the green onions and a pat of butter. Gently fluff the rice and mix everything together. Serve with kimchi. Enjoy!

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YOU MAY ALSO LIKE:

• Green Cabbage Kimchi
• Oi Muchim (Korean Cucumber Salad)
• Gochujang Chicken Pot Rice

Korean Beef Bulgogi and Mushroom Pot Rice

Recipe by Aaron and Claire

Servings

4

servings

Ingredients

• 2 cups (standard measuring cup) uncooked short-grain white rice

• 2 cups (480ml) water

• 1/2 tbsp chicken bouillon powder (or Korean beef stock powder)

• 1/2 tbsp soy sauce

• 1 lb (450g) thinly sliced beef

• 6 cloves garlic

• 5 green onions, divided

• 1/2 yellow onion

• 4-5 shiitake mushrooms, about 3.5 oz (100g) in total

• 5 button mushrooms, about 3.5 oz (100g) in total

• 3 tbsp neutral-tasting oil, divided

• A pat of unsalted butter

• Marinade:

• 2 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp mirin

• 1 tbsp sugar

• 1/2 tbsp toasted sesame oil

• 1/2 tbsp neutral oil (such as grape seed, canola, vegetable oil, etc.)

• Black pepper, to taste

Directions

• Prep Ingredients
• Prepare the rice: Rinse the rice a few times to remove any dust or debris. Drain and soak in cold water for 30 minutes. (Unlike using a rice cooker, you really need to do this step beforehand. Otherwise, the rice can be undercooked.)
• Season the water for the rice: In a container, combine 2 cups of water with the chicken bouillon powder and soy sauce. Mix well and set aside.
• Marinate the beef:  Cut the beef into bite-sized pieces and place it in a mixing bowl. Add all the marinade ingredients and gently massage to coat evenly. Set aside while you prepare the other ingredients.
• Prepare the vegetables: Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens. Finely dice the onion. Thinly slice the shiitake mushrooms and quarter the button mushrooms.
• Make Beef Bulgogi and Mushroom Pot Rice
• In a large nonstick pot, heat 2 tablespoons of oil over medium-high heat. Once it gets nice and hot, place the marinated beef in a single layer and sear for 1 to 2 minutes or until the bottom turns golden brown. Flip and stir-fry for another 2 minutes. Remove the beef and set aside.
• In the same pot over medium-high heat, add 1 tablespoon of oil. Once it’s heated, add the garlic, onion, and white parts of the green onions. Sauté for 1 minute or until fragrant.
• Add the mushrooms and stir-fry for 3 minutes. Add the drained rice and gently stir-fry it for 1 minute, making sure every single grain is coated with the aromatic oil.
• Pour in the seasoned water and bring it to a boil, stirring occasionally to prevent anything from sticking to the bottom.
• Once the water starts to boil, reduce the heat to low. Place the cooked beef over the rice and cover with a lid. Simmer for 15 minutes. Turn off the heat, but keep the lid on. Let it steam for another 10 minutes.
• Add the green parts of the green onions and a pat of butter. Gently fluff the rice and mix everything together. Serve with kimchi. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml