PilafKoreanMedium

Korean Beef and Vegetable Rice Pot

Name: Korean Beef and Vegetable Rice Pot
Prep time: 24 min
Cook time: 30 min
Total time: 54 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups (400 g) short-grain white rice, rinsed in several changes of cold water until mostly clear, soaked 30 minutes, then drained well; 2 cups (480 ml) cold water; 2 tsp (10 ml) toasted sesame oil, for coating the inside of the pot; 8 oz (225 g) beef sirloin or ribeye, sliced across the grain into very thin slices, then cut into 1-inch (2.5 cm) pieces; 1½ tbsp (23 ml) soy sauce; 1 tbsp (12 g) granulated sugar; 2 cloves (8 g) garlic cloves, finely minced; 1 tsp (5 ml) toasted sesame oil; ¼ tsp (½ g) freshly ground black pepper; 4 oz (115 g) fresh shiitake mushrooms, stems removed and discarded, caps thinly sliced; 1 medium (about 3.5 oz) (100 g) medium carrot, peeled and cut into thin matchsticks about 2 inches (5 cm) long; 1 tsp (5 ml) neutral oil such as canola; 3 tbsp (45 ml) soy sauce; 1 tbsp (15 ml) water; 2 whole (30 g) scallions, thinly sliced, white and green parts; 1 clove (4 g) garlic clove, finely minced; 1 tsp (5 ml) toasted sesame oil; 1 tsp (3 g) toasted sesame seeds; 1 tsp (2 g) Korean chili flakes (gochugaru) (optional)

From the MyKitchenBank Kitchen

Short-grain rice steams in a stone pot beneath soy-garlic marinated beef, shiitake, and carrot, then finishes with a golden, crackly rice crust on the bottom. Stir in a savory scallion-sesame sauce at the table.

Prep: 24 min
Cook: 30 min
Wait: 40 min
Total: 1 hr 34 min
Makes: 1 stone pot (about 4 generous bowls)

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Ingredients

4 servings

For the rice
2 cups (400 g) short-grain white rice, rinsed in several changes of cold water until mostly clear, soaked 30 minutes, then drained well
2 cups (480 ml) cold water
2 tsp (10 ml) toasted sesame oil, for coating the inside of the pot
For the beef and vegetables
8 oz (225 g) beef sirloin or ribeye, sliced across the grain into very thin slices, then cut into 1-inch (2.5 cm) pieces
1½ tbsp (23 ml) soy sauce
1 tbsp (12 g) granulated sugar
2 cloves (8 g) garlic cloves, finely minced
1 tsp (5 ml) toasted sesame oil
¼ tsp (0.5 g) freshly ground black pepper
4 oz (115 g) fresh shiitake mushrooms, stems removed and discarded, caps thinly sliced
1 medium (about 3.5 oz) (100 g) medium carrot, peeled and cut into thin matchsticks about 2 inches (5 cm) long
1 tsp (5 ml) neutral oil such as canola
For the sauce
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) water
2 whole (30 g) scallions, thinly sliced, white and green parts
1 clove (4 g) garlic clove, finely minced
1 tsp (5 ml) toasted sesame oil
1 tsp (3 g) toasted sesame seeds
1 tsp (2 g) Korean chili flakes (gochugaru) (optional)

Equipment (8)

2.5 to 3-quart (2.4 to 2.8 L) stone pot (dolsot) with lid, or heavy Dutch oven with lid
10-inch (25 cm) skillet
Fine-mesh strainer
Sharp knife and cutting board
Medium bowl for marinating the beef
Small bowl for the sauce
Wooden spoon or rice paddle
Trivet or wooden board for serving

Steps

Before you start

Start the rice soaking first. Do the beef, vegetable, and sauce prep while it soaks so the 30 minutes isn't wasted.
Partly freeze the beef for 20 to 30 minutes if you're slicing it yourself. It's much easier to cut thin.
A stone pot (dolsot) can crack from sudden heat. Always start it on low heat, never preheat it empty over high heat, and never put it on a cold surface straight from the flame. Use a trivet or wooden board.
No stone pot? A 3-quart (2.8 L) heavy Dutch oven with a tight lid works with the same timings.

1
Rinse and soak rice
- Put the rice in a bowl and cover with cold water.
- Swirl with your hand, drain, and repeat 4 to 5 times until the water looks only faintly cloudy.
- Cover with fresh cold water and soak for 30 minutes.
- Drain in a fine-mesh strainer for at least 5 minutes, shaking occasionally, so the rice isn't waterlogged.
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Ready when: Grains look opaque white and chalky, and the strained rice is damp but not dripping
Tip: Do steps 2 to 4 while the rice soaks.
2
Marinate the beef
- In a medium bowl, combine the beef with 1½ tbsp soy sauce, the sugar, 2 minced garlic cloves, 1 tsp sesame oil, and the black pepper.
- Mix with your hands until every piece is coated.
- Let it sit at room temperature while the rice soaks.
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Ready when: Beef is evenly coated and glossy with no dry spots
Tip: Don't marinate longer than about 30 minutes at room temperature.
3
Prep the vegetables
- Slice the shiitake caps about ¼ inch (6 mm) thick.
- Cut the carrot into thin matchsticks about 2 inches (5 cm) long so they cook through in the same time as the rice.
- Keep both ready next to the stove.
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Ready when: Carrot sticks are uniformly thin and mushroom slices are even
Tip: Cut the carrot thin. Thick pieces will stay crunchy after the rice steams.
4
Mix the sauce
- In a small bowl, stir together 3 tbsp soy sauce, 1 tbsp water, the sliced scallions, 1 minced garlic clove, 1 tsp sesame oil, the sesame seeds, and the gochugaru if using.
- Set aside for serving.
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Ready when: Sauce is well mixed with scallions and seeds suspended in it
5
Sear beef and mushrooms
- Heat the neutral oil in a 10-inch (25 cm) skillet over medium-high heat until it shimmers.
- Add the beef with its marinade in a single layer and cook, stirring, 2 to 3 minutes until it is browned at the edges and no longer pink.
- Add the shiitake and cook 2 to 3 minutes more, stirring, until softened and lightly browned.
- Remove from the heat.
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Ready when: Beef is browned with no pink, and mushrooms have shrunk and are lightly golden. Thin beef reaches at least 145°F (63°C).
Tip: If the skillet looks crowded, cook the beef in two batches so it browns instead of steaming.
6
Load the stone pot
- Rub the inside of the stone pot, including the sides, with the 2 tsp sesame oil using a paper towel.
- Add the drained rice and spread it into an even layer.
- Pour in the 2 cups (480 ml) cold water.
- Scatter the carrot over the rice, then arrange the beef and mushrooms on top.
- Do not stir.
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Ready when: Rice sits flat under the water with toppings spread evenly over the top
Tip: The oil on the sides helps the crust release later.
7
Bring to a steam
- Cover the pot and set it over low heat for 2 minutes to warm the stone gently, then raise to medium-low.
- Cook 6 to 7 minutes, until the pot bubbles and steam escapes steadily from under the lid.
- Don't lift the lid more than once.
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Ready when: Steady steam pushes out from under the lid and you hear gentle bubbling
Tip: Raising heat gradually protects the stone pot from cracking.
8
Steam on low
- Reduce the heat to low and cook, covered, for 12 minutes without lifting the lid.
- The water should be absorbed and the rice tender by the end.
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Ready when: Bubbling sounds quiet down and a faint toasty smell rises from the pot
Tip: If steam is blowing out hard, lower the heat a little more.
9
Rest off the heat
- Turn off the heat and leave the lid on for 10 minutes.
- The stone keeps cooking the rice gently while the grains finish steaming.
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Ready when: Rice is tender and fluffy, with no hard center when a few grains are tasted
Tip: Set the pot on a trivet or wooden board, not a cold countertop.
10
Crisp the bottom
- Lift the lid.
- Stir the beef, vegetables, and rice together gently, scraping the sides, then press the rice flat.
- Return the uncovered pot to medium-low heat for 3 to 4 minutes, until you hear light crackling and smell toasted rice.
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Ready when: Crackling sounds and a golden crust forms on the bottom and sides
Tip: Don't go past 4 minutes. The crust can burn quickly.
11
Serve with sauce
- Bring the pot to the table on a trivet.
- Spoon some of the sauce over each serving and stir it in at the table.
- Scoop the golden crust into bowls or press it with a spoon and eat it with the rice.
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Tip: Start with 1 tbsp of sauce per bowl and add more to taste.

Good to know

Tips

Don't skip rinsing the rice. Surface starch makes the pot gummy.
Listen for the crackle: when you hear it, the crust is forming. Silence means more time, a sharp burnt smell means remove the pot.
Soak the stone pot in warm water, not cold, before washing, and let it cool completely first to avoid cracking.
Add spinach or thinly sliced zucchini on top in step 6 if you want more vegetables.

Make ahead

"Slice and marinate the beef up to 24 hours ahead and keep it covered in the fridge. Cut the carrot and mushrooms up to 1 day ahead, and mix the sauce up to 3 days ahead. Cook the rice fresh."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: transfer leftovers to an airtight container for up to 3 days. Freezer: up to 1 month in portions. Reheat with 1 to 2 tbsp of water in a covered skillet over medium-low heat, or microwave covered until steaming hot (165°F/74°C), stirring once. Keep the sauce separate in the fridge."

Substitutions

beef sirloin or ribeye → Thinly sliced boneless chicken thigh or pork shoulder. Cook chicken to 165°F (74°C) and pork to 145°F (63°C), and sear 1 to 2 minutes longer.
fresh shiitake mushrooms → Cremini or king oyster mushrooms. Slice to the same thickness; the flavor will be milder.
short-grain white rice → Medium-grain rice such as calrose. Use the same amount of water; texture will be slightly less sticky.
soy sauce → Low-sodium soy sauce or tamari. Use the same amount; add a pinch of salt if tasting flat.

beef dolsot korean one pot rice shiitake stone pot weeknight

Steps

Rinse and soak rice

Marinate the beef

Prep the vegetables

Mix the sauce

Sear beef and mushrooms

Load the stone pot

Bring to a steam

Steam on low

Rest off the heat

Crisp the bottom

Serve with sauce

Good to know

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