Korean Dried Radish Greens Beef Pot Rice
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Soy-marinated beef lines the bottom of the pot, the rice is layered over it, and siraegi (boiled dried radish greens) tossed with doenjang and perilla oil crowns the rice as it cooks.
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The beef seasons the lower layer while the greens season the upper one. A gentle stir at the end brings the two together.
Ingredients
Instructions
- 1
Soak 3 cups short-grain rice for 40 minutes, then drain it well in a sieve.
Squeeze 220 g boiled dried radish greens firmly until no more water runs out, and cut them into 4 cm pieces.
- 2
Cut 250 g lean beef into small pieces so it cooks evenly through the rice.
Toss it with 1 tablespoon soy sauce and 0.5 tablespoon minced garlic, then let it stand for 10 minutes to season lightly.
- 3
In a bowl, loosen the siraegi with your fingers, then mix in 1 tablespoon doenjang, the remaining garlic, and 1 tablespoon perilla oil. Coat between the stems so the greens season the top of the rice evenly.
- 4
Warm 0.5 tablespoon perilla oil in a heavy pot over medium heat, then sear the beef for about 2 minutes.
Stop once the surface changes color and some juices appear, before the garlic darkens or turns bitter.
- 5
Spread the drained rice over the beef and lay the seasoned siraegi on top without pressing.
Pour in 3.3 cups water and the remaining soy sauce, distributing the ingredients evenly.
- 6
Heat over medium until large bubbles break through the surface, then cover and cook on low for 15 minutes without opening the lid.
Turn off the heat, rest 10 minutes, fold in 40 g sliced green onion, and serve.
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