Korean Beef and Water Parsley Pot Rice
Quick answer
Soy-marinated beef is layered with rice in a heavy pot and cooked until the meat juices soak into every grain.
What makes this special
- Beef marinated 10 minutes in soy and sesame soaks into every grain of this pot rice.
- Beef marinated 10 minutes in soy and sesame then cooked with the rice to infuse every grain
- A crispy scorched layer forms at the pot bottom, varying by pot thickness
Key ingredients
Core cooking flow
- 1 Rinse 1.5 cups short-grain rice until the water runs mostly clear, then soak it for 30 minutes.
- 2 Mix 180 g sliced beef with 1 tablespoon soy sauce, 1 tablespoon minced garlic, and half the sesame oil.
- 3 Heat a heavy-bottomed pot over high heat, add the remaining sesame oil, and...
Soy-marinated beef is layered with rice in a heavy pot and cooked until the meat juices soak into every grain. Onion and beef are first seared on high heat for depth, then soaked rice and water go in for a slow, covered cook. Water parsley added just before resting contributes a fresh, aromatic lift that cuts through the richness of the beef. The heavy-bottomed pot also creates an even layer of crispy scorched rice at the bottom, adding a satisfying crunch to every serving. Controlling resting time and grain texture helps the ingredients cook evenly while keeping the final seasoning balanced.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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