Choi Kang-rok's Beef Rice

Name: Choi Kang-rok's Beef Rice
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Rice, appropriate amount; Beef (thin cuts like for shabu-shabu), generous amount; Cooking wine (for cooking), plenty; Soy sauce, appropriate amount

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.

50 min Difficulty Normal Rice bowls

Main ingredients

RiceBeefCooking WineSoy Sauce

Ingredients needed 2 servings

Rice, appropriate amount
Beef (thin cuts like for shabu-shabu), generous amount
Cooking wine (for cooking), plenty

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Recipe

Rinse the rice about 5 times until the water runs clear and transparent.
Soak the rinsed rice for an adequate amount of time: 30 minutes in summer and 1 hour in cold winter.
Lightly blanch the beef in boiling water to prevent foam, clotted blood, and gamey odors during cooking.
In a pot, pour in plenty of cooking wine instead of water and simmer the braising liquid, seasoned with soy sauce and other ingredients, to create a deep savory flavor.
Add the blanched beef, with impurities removed, to the simmering braising liquid and heat together to coat the meat with the seasoning.
To prevent the thin slices of beef from becoming tough from prolonged heating, remove the beef from the braising liquid as soon as it becomes tender.
Further reduce the remaining braising liquid in the pot until the desired flavor and consistency are achieved.
Combine the finished braising liquid and the separately removed beef with the soaked rice and cook until fluffy to complete the dish.

Rinse the rice until clear and soak for 30 minutes to 1 hour depending on the season.
Blanch the beef in boiling water to remove impurities, simmer in a cooking wine-based braising liquid, and remove the beef before it gets tough.
Reduce the remaining braising liquid to your desired taste, then add the beef and cook the rice together.

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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