Korean Dried Radish Greens Beef Pot Rice
This pot rice layers soy-garlic marinated beef and softened siraegi over soaked rice, then cooks everything together in a heavy pot so the meat juices and earthy green flavors permeate every grain. Perilla oil is added to the pot, giving the finished rice a glossy sheen and a distinctly nutty aroma. As the rice cooks, the beef releases its savory juices downward while the siraegi steams on top, creating a gradient of flavor from meaty bottom to herbaceous top. A doenjang-based sauce mixed in at the table adds a salty, fermented punch that amplifies both the beef and the greens. The crispy scorched rice - nurungji - that forms at the bottom of the pot provides a crunchy finish to an otherwise soft, deeply flavored meal.
Adjust Servings
Instructions
- 1
Soak rice for 40 minutes and drain; cut siraegi into 4 cm pieces.
- 2
Dice beef and marinate with 1 tbsp soy sauce and 0.5 tbsp garlic.
- 3
Toss siraegi with doenjang, remaining garlic, and 1 tbsp perilla oil.
- 4
Heat 0.5 tbsp perilla oil in a pot and sear beef for 2 minutes.
- 5
Add rice and seasoned siraegi, then pour in water and remaining soy sauce.
- 6
Bring to boil on medium, simmer 15 minutes on low, then rest 10 minutes.
- 7
Top with sliced green onion, mix gently from bottom to top, and serve.
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