Quickly rinse the rice one to two times with the first rinse done swiftly to retain the rice's natural flavour. Gently stir with your fingertips to avoid breaking the grains.
2
Drain the rinsed rice and soak it in water for 30 minutes to ensure even hydration.
3
Cut the beef rib into small pieces. Separate the white and green parts of the scallion when cutting. If using whole tomatoes, ensure they are fully ripe.
4
Confirm the drained rice has turned white, indicating proper hydration. Thoroughly drain any excess water.
5
Sear the beef in the flat-bottomed pan with oil, avoiding frequent flipping until it turns golden brown and fragrant. Set aside, leaving the beef fat in the pan.
6
Use the beef fat to cook the tomatoes, heating until excess moisture evaporates. Add the spicy sauce for seasoning.
7
Gently stir and add the drained rice to the pan. Pour in an equal amount of water. Season with salt using the ratio of approximately 1/2 teaspoon per cup of rice.
8
Place the seared beef on top of the rice. Cover the pan and briefly heat over high heat to enhance the steaming effect and help develop the crispy bottom layer.
9
Keep the pan covered without opening during steaming until the rice is cooked. Once time is up, open the lid and check the rice's condition and aroma.
10
Gently stir the rice from bottom to top to incorporate the fragrant crispy bottom layer throughout. Serve in a bowl.
11
If there are leftovers, shape the rice into onigiri, top with sliced cheese, and lightly toast until the cheese melts for a Western-style variation.
12
For storage, place the rice in an airtight container and freeze for up to two weeks. Reheat using a microwave or rice cooker when ready to serve.
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