Korean Beef and Sesame One-Pan Rice Recipe
This homemade dish is a bit like a cross between risotto and an Asian stir-fry – everything happens in one pan, and the result is hearty and full of flavor. In Korea, simple rice-and-meat dishes like this often land on the weekday table when no one has time for long cooking. The aroma of sesame and garlic makes even plain white rice taste like it came from a small family restaurant.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
3
Ingredients
- rice preferably short-grain, rinsed beforehand - 200 g
- beef thinly sliced, e.g. from topside or sirloin - 200 g
- carrot cut into thin matchsticks - 60 g
- onion thinly sliced - 60 g
- chives chopped - 10 g
- garlic finely chopped - 2 clove
- soy sauce - 25 ml
- sesame oil - 10 ml
- vegetable oil for frying - 15 ml
- water or light vegetable stock - 350 ml
- sugar level teaspoon - 3 g
- sesame seeds toasted in a dry pan - 5 g
- black pepper to taste - 1 g
- salt to taste, carefully, as soy sauce is salty - 2 g
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear, drain in a sieve and set aside for at least 10 minutes to drain.
- Cut the beef into thin strips. In a small bowl, mix 15 ml soy sauce, the sugar, half of the garlic and 5 ml sesame oil. Add the meat, mix and set aside for 10 minutes.
- Heat the vegetable oil over medium heat in a wide pan with a lid. Add the onion and fry for 3–4 minutes until it softens and becomes slightly translucent but does not brown.
- Add the carrot and the remaining garlic, fry for another 2–3 minutes, stirring, until the carrot softens slightly but is still firm.
- Push the vegetables to one side of the pan and add the marinated beef to the empty space. Fry for 3–4 minutes, stirring from time to time, until the meat turns brown.
- Add the drained rice and mix everything thoroughly so the grains are coated with the fat and sauce from the pan. Fry for 1–2 minutes, stirring.
- Pour in the water or stock, add the remaining soy sauce and stir. Bring to a gentle boil, reduce the heat to low, cover with a lid and cook for 15 minutes without stirring.
- After 15 minutes, turn off the heat and do not lift the lid for another 5 minutes so the rice can finish steaming.
- Uncover the pan, drizzle the dish with the remaining sesame oil and gently fluff the rice with a fork or chopsticks to separate the grains.
- Sprinkle with toasted sesame seeds and chives, season with salt and pepper if needed, and serve immediately.
Storage
In fridge:
2 days
Freezing:
Yes
Przechowuj w lodówce w szczelnym pojemniku. Do odgrzania dodaj 1–2 łyżki wody i podgrzej na patelni pod przykryciem lub w mikrofalówce. Można zamrozić w porcjach, potem rozmrażać w lodówce przez noc.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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