Korean Burdock Beef Pot Rice
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Burdock beef pot rice marinates thinly cut beef in soy sauce and cooking wine, stir-fries it with burdock and carrot, and then cooks the mixture with soaked rice in one pot.
Read more
Wash 360 g rice, give it a 30-minute soak, and leave it to drain for 10 minutes. Julienne 140 g burdock, hold it in vinegared water for 5 minutes, and rinse it. Season 180 g thinly cut beef round with 1 tbsp soy sauce, 1 tbsp cooking wine, and 1 tsp minced garlic, mixing the slices apart before a 10-minute rest. Heat 1 tbsp sesame oil in a heavy pot over medium heat and cook the beef first. When the exterior changes color, add the burdock and 60 g carrot and stir-fry for 3 minutes. Add the drained rice and cook for 1 minute, coating the grains with the oil and seasoning. Pour in 460 ml water and the remaining 1 tbsp soy sauce, scraping the bottom to dissolve anything attached. Cover and bring the pot to a boil over high heat. Once large bubbles appear around the edge, reduce to low and cook for 15 minutes. Turn off the heat, keep the lid closed for 10 minutes, add 20 g chopped scallion, and fold the rice gently from bottom to top.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Season
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ueong sogogi sotbap seasons rice with natural juices from soy-mirin marinated beef and burdock.
- Finish cue
- Turn off the heat and let the pot rest, covered, for 10 minutes so moisture settles evenly through the rice.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 10 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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