Korean Burdock Beef Pot Rice
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Strips of beef round marinate in soy sauce and cooking wine for 10 minutes, get stir-fried with burdock and carrot, and then the soaked rice is toasted in the same pot before the water goes in.
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The marinade carries over into the rice, so no sauce is served on the side. The burdock, soaked briefly in vinegar water first, still has its crunch after cooking.
Ingredients
Instructions
- 1
Rinse 360 g short-grain rice until the water runs mostly clear, soak it for 30 minutes, then drain it in a sieve for 10 minutes.
Julienne the burdock thinly, soak it in vinegar water for 5 minutes, and rinse to reduce harshness.
- 2
Toss 180 g julienned lean beef with 1 tablespoon soy sauce, 1 tablespoon cooking wine, and 1 teaspoon minced garlic.
Marinate for 10 minutes, turning once if needed, so the seasoning spreads evenly instead of pooling in one spot.
- 3
Warm a heavy pot over medium heat, add 1 tablespoon sesame oil, and put in the beef first.
When the outside changes color, add 140 g burdock and 60 g carrot, then stir-fry for about 3 minutes without browning the garlic.
- 4
Add the drained rice and stir over medium heat for 1 minute, coating the grains with oil and seasoning.
Pour in 460 ml water and the remaining 1 tablespoon soy sauce, scraping the bottom so any stuck seasoning dissolves into the liquid.
- 5
Cover the pot and heat on high until large bubbles appear around the edges, then reduce to low.
Cook for 15 minutes without lifting the lid; for a crisp bottom, raise the heat slightly only for the final 30 seconds.
- 6
Turn off the heat and let the pot rest, covered, for 10 minutes so moisture settles evenly through the rice.
Add 20 g scallion, fluff gently from the bottom upward, and serve while the burdock is still lightly firm.
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