Korean Beef Pot Rice (Sotbap Recipe)

Today, let’s make super easy Korean beef pot rice. I know I always say, “This is the best,” but this dish really has all the upsides. It’s a simple one-pot dish, and unlike plain rice, you don’t need extra side dishes. I can list endless reasons to love it, but I’ll let the dish speak for itself. Give it a try, and you’ll see exactly what I mean!

KOREAN BEEF POT RICE (4 servings)

Ingredients:

• 2 cups (standard measuring cup) uncooked short-grain white rice
• 5 cloves garlic
• 5 green onions
• 2 cups (480ml) water
• 1 tbsp neutral-tasting oil
• 10.5 oz (300g) ground beef (or ground chicken or pork, chopped mushrooms, etc.)
• Kosher salt, to taste
• 1 raw egg yolk (optional), to serve
• A pat of unsalted butter (optional), to serve
• Toasted sesame oil (optional), to serve

Seasonings:

• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp Dasida (Korean beef stock powder) (optional) (can substitute fish sauce, chicken bouillon powder)

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. Prepare the vegetables: Finely chop the garlic cloves. (You could also cut them into thin slices or use them whole.) Thinly slice the green onions, separating the white and green parts.

3. Season the water for the rice: In a container, combine 2 cups of water, soy sauce, mirin, and Korean beef stock powder. (If you don’t have Korean beef stock powder, you can skip it. Or substitute with 1 teaspoon of fish sauce or chicken bouillon powder. Everything will add a nice depth of flavor.)

MAKE KOREAN BEEF POT RICE

1. In a heavy-bottomed pot, heat the oil over medium heat. Once it gets nice and hot, add the ground beef, season lightly with salt, and spread it out in the pot. Let it cook undisturbed for 2 minutes or until the bottom turns golden brown.

2. Break up the beef and stir for 1 minute. Add the garlic and white parts of the green onions. Sauté for 3 to 4 minutes or until the beef is cooked. Remove the beef from the pot, leaving the oil behind.

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

4. Add the seasoned water and bring it to a boil. Make sure to stir it occasionally so that nothing sticks and burns on the bottom.

5. When the water starts to boil, reduce the heat to low. Top the rice with the cooked beef and cover it with a lid. Simmer for 15 minutes. Turn off the heat, but DO NOT OPEN THE LID. Let it steam for another 10 minutes.

6. Open the lid and add the green parts of the green onions. Fluff the rice gently. Serve as is, or you can add a raw egg yolk, a pat of butter, or a drizzle of toasted sesame oil for extra flavor. Mix well and 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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YOU MAY ALSO LIKE:

• Kimchi Fried Rice
• Spicy Ground Pork Bulgogi
• Chicken Bibimbap (Mixed Rice with Chicken and Vegetables)