Korean Beef and Water Parsley Pot Rice
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Bulgogi-cut beef is seared in the pot just until it changes color, then the soaked rice and water go in on top and cook with it.
Read more
Water parsley and the last of the soy sauce are laid over after the heat is off, and the parsley is still green when everything is stirred together. A heavy-bottomed pot leaves a layer of scorched rice as well.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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