Korean Jangjorim Butter Rice
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
There is no separate sauce here.
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Unsalted butter melts into the hot rice, shredded jangjorim (soy-braised beef) goes on top, and its braising liquid is spooned over a little at a time until the seasoning tastes right. An egg yolk and crushed roasted seaweed finish the bowl, and with jangjorim already in the fridge it comes together in about 15 minutes.
Ingredients
Instructions
- 1
Shred 140 g soy-braised beef along the grain, then tear any long pieces once more so they mix easily with the rice.
Thinly slice 20 g scallion and keep it ready for the final garnish.
- 2
Divide 400 g warm rice between two bowls and let it steam off briefly if it feels too wet.
Add 20 g unsalted butter, melt it with the heat of the rice, and fold gently without crushing the grains.
- 3
Put the shredded beef and 2 tablespoons braising sauce in a small pan over medium-low heat for about 1 minute.
When the sauce bubbles lightly at the edges, turn off the heat so it does not reduce and become too salty.
- 4
Taste the remaining 1 tbsp braising sauce, then divide it little by little over the two bowls.
Top the buttered rice evenly with the warmed beef and sauce.
- 5
Make a shallow hollow in the center of each bowl so one yolk can sit without sliding.
Add the 2 egg yolks, one per bowl, and sprinkle 2 tablespoons roasted seaweed flakes just before serving.
- 6
Finish with the sliced scallion and 1 teaspoon sesame seeds, then serve right away.
Just before eating, mix from the bottom with broad motions so the yolk, butter, and sauce coat the rice grains evenly.
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