Korean Jangjorim Butter Rice
Unsalted butter is melted into hot rice so each grain is coated in a slick of fat, then topped with shredded soy-braised beef and its concentrated braising liquid. The beef's soy-based marinade carries enough salt and sweetness that no additional seasoning is needed, and breaking a raw egg yolk into the center and stirring transforms the texture into something creamy. Roasted seaweed flakes add a brittle crunch and oceanic note, while scallion and sesame seeds round out the finish. If the jangjorim is already prepared, the entire assembly takes less than fifteen minutes.
Adjust Servings
Instructions
- 1
Shred the braised beef into bite-size pieces and finely slice the scallion.
- 2
Mix butter into hot rice until evenly coated and fragrant.
- 3
Warm the braised beef with 2 tbsp braising sauce in a pan for 1 minute.
- 4
Place buttered rice in bowls and top with beef, seaweed flakes, and scallion.
- 5
Add an egg yolk in the center, drizzle remaining sauce, sprinkle sesame, and mix before eating.
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