모두의 레시피
Modu Recipe

Choi Kang-rok's Beef Rice

A Japanese-style rice dish featuring tender beef simmered in a deeply savory braising liquid made with plenty of cooking wine instead of water, maximizing its clean flavor and melt-in-your-mouth texture.

Ingredients needed 2 servings

Recipe

Cooking tips

  • On very hot summer days, it's best to drain the water from the rinsed rice and store it in the refrigerator while soaking to ensure safety.
  • Adding raw beef directly to the braising liquid and heating it will cause blood and impurities to clump into black foam, ruining the appearance. Blanching is essential.
  • Even thin beef for shabu-shabu can become tough if continuously heated in the braising liquid. To maintain a tender texture, remove the beef immediately after cooking and reduce only the liquid separately.

Recommended for

  • Those who want to enjoy a clean and deeply flavored beef rice without the gamey smell or impurities characteristic of beef.
  • Those who aim for a neat and perfect dish appearance without foam or clumps during the braising process.
  • Those who want to enjoy thin beef in a tender and soft texture, not tough or dry.

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RiceBeefCooking WineSoy Sauce

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