Korean Ground Beef One-Pot Rice That Can Feed Your Whole Family! l Sotbap

Ingredients

• 2 cups Short-Grain Rice (Rinsed until water runs clear and soaked 30 minutes)
• 300 g Ground Beef (Lean ground beef)
• 5 cloves Garlic (Peeled and smashed)
• 5 stalks Green Onions (Separate whites and greens; whites used early, greens added at the end)
• 3 tbsp Soy Sauce (Regular or low‑sodium)
• 1 tbsp Mirin (Japanese sweet rice wine)
• 1 tsp Korean Beef Stock Powder (Dashida) (Adds umami depth)
• 1 tbsp Vegetable Oil (Neutral oil for sautéing)
• to taste Salt (Season ground beef)
• 1 unit Egg Yolk (Raw, added at the end for richness (optional))
• 1 tbsp Butter (Optional, for extra flavor)
• 1 tsp Toasted Sesame Oil (Optional, drizzle at the end)

Instructions

1. Rinse and Soak Rice

   Place the rice in a colander and rinse under cold water until the water runs clear. Transfer to a bowl, cover with fresh cold water, and let soak for 30 minutes.

   Time: PT0H30M

2. Prepare Aromatics

   Smash the garlic cloves and finely chop. Thinly slice the green onions, separating the white parts from the green tops.

   Time: PT0H5M

3. Mix Seasoned Water

   In a mixing bowl combine 2 cups (480 ml) water, 3 tbsp soy sauce, 1 tbsp mirin, and 1 tsp Korean beef stock powder. Stir until dissolved.

   Time: PT0H5M

4. Brown the Ground Beef

   Heat 1 tbsp oil in the heavy‑bottomed pot over medium heat. Add the ground beef, season lightly with salt, spread it out, and let sit untouched for 2 minutes. Then break it up and stir for 1 minute until the bottom turns golden.

   Time: PT0H3M

   Temperature: Medium heat

5. Sauté Garlic and White Onion

   Add the smashed garlic and the white parts of the green onions to the browned beef. Sauté for 3‑4 minutes until fragrant and the garlic is lightly golden.

   Time: PT0H4M

   Temperature: Medium heat

6. Set Beef Aside

   Transfer the cooked beef and aromatics to a bowl, leaving the oil in the pot.

   Time: PT0H1M

7. Stir‑Fry the Rice

   Drain the soaked rice well and add it to the pot. Gently stir‑fry for about 1 minute, ensuring each grain is coated with the oil.

   Time: PT0H1M

   Temperature: Medium heat

8. Add Seasoned Water and Bring to Boil

   Pour the seasoned water mixture over the rice. Increase heat to medium‑high and bring to a rolling boil, stirring occasionally to prevent sticking.

   Time: PT0H5M

   Temperature: Medium‑high heat

9. Simmer Covered

   When the water reaches a boil, reduce heat to low, return the cooked beef on top, and cover tightly with the lid. Let simmer gently for 15 minutes.

   Time: PT0H15M

   Temperature: Low heat

10. Rest Off the Heat

    Turn off the burner but keep the lid on. Let the pot sit for an additional 10 minutes so the steam finishes cooking the rice.

    Time: PT0H10M

11. Finish and Garnish

    Remove the lid, fluff the rice with a spoon, and stir in the green onion tops. Optional: stir in a raw egg yolk, a pat of butter, or a drizzle of toasted sesame oil for extra richness.

    Time: PT0H2M

12. Serve

    Dish the Korean beef pot rice into bowls and enjoy hot. It pairs well with kimchi or a simple side of pickled vegetables.

    Time: PT0H1M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

2 g