Ground Beef and Mushroom Pot Rice

Today, let’s make ground beef and mushroom pot rice, one of the most flavorful one-pot rice dishes. The rich flavor from the beef and the deep umami from the mushrooms make this an absolute umami bomb. Seriously, it’s hard to find a better option for a cozy dinner or even meal prep. So give it a try! I’m 100% sure you’re going to love it.

Ground Beef and Mushroom Pot Rice (4 servings)

Ingredients:

• 2 cups (standard measuring cup) uncooked short-grain white rice
• 2 cups (480ml) water
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tbsp Korean beef stock powder (dasida), or chicken bouillon powder, mushroom stock
• 1 lb (450g) button mushrooms
• 6 cloves garlic
• 5 green onions, divided
• 4 tbsp neutral-tasting oil, divided
• 1 lb (450g) ground beef
• Kosher salt, to taste
• A pat of unsalted butter

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, this step is important when cooking rice on the stovetop. Otherwise, the rice can be undercooked.)

2. Season the water for the rice: In a container, combine 2 cups of water with the soy sauce, mirin, and Korean beef stock powder. (If you don’t have Korean beef stock powder, you can use chicken bouillon powder or mushroom stock instead.) Mix well and set aside.

3. Prepare the vegetables: Thinly slice (or quarter) the mushrooms. Finely chop the garlic cloves and thinly slice the green onions, separating the whites and greens.

MAKE GROUND BEEF 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, add the ground beef, spread it out, and season with a pinch of salt. Sear for 2 minutes or until the bottom turns golden brown. Flip, break up the beef, and cook for 1 minute. 

2. Add the garlic and white parts of the green onions. Sauté for 3 to 4 minutes. Remove the beef and set aside.

3. In the same pot, add 2 tablespoons of oil, mushrooms, and a pinch of salt. Sauté for 3 to 4 minutes or until most of the moisture has evaporated. Continue sautéing for another 3 to 4 minutes or until the mushrooms turn nicely browned.

4. Add the beef back in along with the drained rice. Stir for 30 seconds so every grain of rice can soak up all that delicious flavor. 

5. Pour in the seasoned water and bring it to a boil, stirring occasionally and scraping up any browned bits from the bottom.

6. Reduce the heat to low 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.

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

Storing and Reheating Leftovers

• ​​Any leftovers can be stored in an airtight container in the fridge for up to 3 days. You can simply reheat it in the microwave when you’re ready to enjoy them again.

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• Soy Garlic Chicken One-Pot Rice
• Spicy Gochujang Eggs
• Oi Kimchi (Cucumber Kimchi)

Ground Beef 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

• 3 tbsp soy sauce

• 1 tbsp mirin

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

• 1 lb (450g) button mushrooms

• 6 cloves garlic

• 5 green onions, divided

• 4 tbsp neutral-tasting oil, divided

• 1 lb (450g) ground beef

• Kosher salt, to taste

• A pat of unsalted butter

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, this step is important when cooking rice on the stovetop. Otherwise, the rice can be undercooked.)
• Season the water for the rice: In a container, combine 2 cups of water with the soy sauce, mirin, and Korean beef stock powder. (If you don’t have Korean beef stock powder, you can use chicken bouillon powder or mushroom stock instead.) Mix well and set aside.
• Prepare the vegetables: Thinly slice (or quarter) the mushrooms. Finely chop the garlic cloves and thinly slice the green onions, separating the whites and greens.
• Make Ground Beef and Mushroom Pot Rice
• In a large nonstick pot, heat 2 tablespoons of oil over medium-high heat. Once it gets nice and hot, add the ground beef, spread it out, and season with a pinch of salt. Sear for 2 minutes or until the bottom turns golden brown. Flip, break up the beef, and cook for 1 minute. 
• Add the garlic and white parts of the green onions. Sauté for 3 to 4 minutes. Remove the beef and set aside.
• In the same pot, add 2 tablespoons of oil, mushrooms, and a pinch of salt. Sauté for 3 to 4 minutes or until most of the moisture has evaporated. Continue sautéing for another 3 to 4 minutes or until the mushrooms turn nicely browned.
• Add the beef back in along with the drained rice. Stir for 30 seconds so every grain of rice can soak up all that delicious flavor. 
• Pour in the seasoned water and bring it to a boil, stirring occasionally and scraping up any browned bits from the bottom.
• Reduce the heat to low 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 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