Ground Beef and Potato Pot Rice

Today, let’s make Ground Beef and Potato Pot Rice. Nicely cooked ground beef, flavorful mushrooms, fluffy potatoes, and perfectly seasoned rice—all in one pot. Trust me, this dish has everything you could possibly want. So if you’re looking for a super simple but incredibly delicious weeknight dinner, give this a try. I’m sure you’ll fall in love with it. 

Ground Beef and Potato 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 tsp chicken bouillon powder (or Korean beef stock powder)
• 5 cloves garlic
• 5 green onions, divided
• 1/2 lb (225g) white button mushrooms (optional)
• 2 Yukon Gold potatoes
• 2 tbsp neutral-tasting oil
• 0.7 lb (300g) ground beef
• Kosher salt, to season
• A pat of unsalted butter

Sauce for Rice (optional):

• 3 tbsp soy sauce
• 1.5 tbsp mirin
• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp toasted sesame oil
• Green onions
• Generous pinch of toasted sesame seeds

Instructions:

PREPARE INGREDIENTS

1. Prepare the rice: Wash the rice to remove any dust or debris. Drain and repeat two or three times. Soak the rice 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: In a container, combine 2 cups of water with the soy sauce, mirin, and chicken bouillon powder. Mix well and set aside.

3. Prepare the vegetables: Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens. Quarter the mushrooms (if using) and cut the potatoes into bite-sized cubes.

4. Optional sauce for rice: In a small container, combine all the sauce ingredients and mix well. (If you don’t have mirin or prefer an alcohol-free version, replace it with water and add a little bit of sugar.) Set aside.

MAKE GROUND BEEF AND POTATO POT RICE

1. Heat the 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 is golden brown. Flip, break up the beef, and cook for 1 more minute. 

2. Add the garlic, white parts of the green onions, mushrooms, and potatoes. Sauté for 4 to 5 minutes, or until the potatoes start to soften.

3. Add the drained rice and stir for 1 minute to help the grains absorb the flavors.

4. Pour in the seasoned water and bring it to a boil. Make sure to scrape the bottom of the pot to deglaze and prevent sticking.

5. Once boiling, reduce the heat to low. Cover and simmer for 15 minutes. Remove the pot from the heat and let it steam for another 10 minutes. (Do NOT open the lid during this time.)

6. Add the green parts of the green onions and a pat of butter. Gently fluff the rice and serve with the sauce, if using. 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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• Miso Garlic Chicken Pot Rice
• Ground Beef Bulgogi
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