Korean Dried Radish Greens Beef Pot Rice
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
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.
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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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 3 cups short-grain rice for 40 minutes, then drain it well in a sieve.
Lightly squeeze 220 g boiled dried radish greens so they are damp but not dripping, and cut them into 4 cm pieces.
- 2Season
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.
- 3Season
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Beef and dried radish greens sauteed in perilla oil before steaming soak flavor into every grain.
- Finish cue
- Heat over medium until large bubbles break through the surface, then cover and cook on low for 15 minutes without opening the lid.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 9 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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