Korean Ground Beef One-Pot Rice (Sotbap)

Steps

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1. 1
   Wash the rice thoroughly and soak it in cold water for about 30 minutes.
   ▶ ≈1:00
2. 2
   Mince or thinly slice 5 garlic cloves and thinly slice 5 green onions, separating the white and green parts.
   ▶ ≈2:13
3. 3
   In a container, mix 2 cups of water with 3 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon Korean beef stock powder.
   ▶ ≈2:50
4. 4
   In a heavy-bottomed pot, heat 1 tablespoon of oil over medium heat. Once hot, add 300 grams of ground beef, season with a pinch of salt, spread it out, and let it sit for 2 minutes until the bottom turns golden brown.
   ▶ ≈3:43
5. 5
   Break up the beef and stir for about 1 minute. Then add the garlic and white parts of the green onions, and sauté for 3 to 4 minutes.
   ▶ ≈3:56
6. 6
   Once the beef is cooked and the fat has rendered out, remove the beef, leaving all the oil in the pot.
   ▶ ≈4:21
7. 7
   Add the drained rice to the pot and gently stir-fry for about 1 minute, ensuring every grain is coated with the aromatic oil.
   ▶ ≈4:33
8. 8
   Add the prepared seasoned water and bring to a boil, stirring occasionally to prevent sticking and burning on the bottom.
   ▶ ≈4:46
9. 9
   When the water boils, reduce the heat to low, top with the cooked ground beef, cover with a lid, and simmer for about 15 minutes on low heat.
   ▶ ≈5:00
10. 10
    After 15 minutes, turn off the heat but do not open the lid. Let the rice continue cooking with residual heat and trapped steam for another 10 minutes.
    ▶ ≈5:14
11. 11
    After 10 minutes, open the lid and sprinkle the green parts of the green onions over the rice, mix well. Serve as is, or add an egg yolk, butter, or sesame oil for extra flavor.
    ▶ ≈5:26