Korean Beef and Water Parsley Pot Rice
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Beef and water parsley pot rice starts with 1.5 cups rice that is rinsed, soaked for 30 minutes, and drained for 10 minutes before it enters the pot.
Read more
Season 180 g thinly sliced beef with 1 tbsp soy sauce, 1 tbsp minced garlic, and half of the measured sesame oil, separating any clumps while it marinates for 10 minutes. Heat a heavy pot over high heat, add the remaining sesame oil, and cook 60 g onion for 30 seconds. When the onion edges turn translucent, add the beef and sear it for about 1 minute 30 seconds. Stop once the exterior changes color so the meat still retains moisture during the rice-cooking stage. Add the drained rice and 1.7 cups water, level the surface, and bring the pot to a boil. Cover, reduce the heat to low, and cook for 12 minutes. Turn off the heat, spread 80 g chopped water parsley and the remaining 1 tbsp soy sauce over the rice, and keep the lid closed for a 3-minute rest. Fold the beef and parsley through the rice gently and finish with 1 tsp sesame seeds.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Rinse 1.5 cups short-grain rice until the water runs mostly clear, then soak it for 30 minutes.
Drain in a sieve for 10 minutes so excess water does not make the finished rice mushy.
- 2Season
Mix 180 g sliced beef with 1 tablespoon soy sauce, 1 tablespoon minced garlic, and half the sesame oil.
Marinate for 10 minutes, separating any clumped slices so the seasoning spreads evenly.
- 3Control
Heat a heavy-bottomed pot over high heat, add the remaining sesame oil, and stir-fry 60 g onion for about 30 seconds.
When the edges turn translucent, add the marinated beef.
- 4Control
Stir-fry the beef over high heat for about 1 minute 30 seconds, just until the outside changes color.
Stop while some juices remain in the pot so the beef does not turn tough.
- 5Control
Add the drained rice and 1.7 cups water, then level the surface without pressing it down.
Bring to a boil, reduce to low heat, cover, and cook for 12 minutes without opening the lid.
- 6Finish
Turn off the heat, add 80 g chopped water parsley and the remaining 1 tablespoon soy sauce, then rest covered for 3 minutes.
Fluff gently from the edges, sprinkle sesame seeds, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Beef marinated 10 minutes in soy and sesame soaks into every grain of this pot rice.
- Finish cue
- When the edges turn translucent, add the marinated beef.
- Avoid this
- Drain in a sieve for 10 minutes so excess water does not make the finished rice mushy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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