Jung Ho-gyun's Bulgogi Pot Rice

Name: Jung Ho-gyun's Bulgogi Pot Rice
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 200g marinated beef bulgogi; 2 cups soaked rice; 2 cups water; 1/2 onion; 2 leaves napa cabbage heart; 1/2 potato; 1 tbsp minced garlic; 1 tbsp cooking oil

A savory-sweet pot rice where marinated bulgogi and vegetables are stir-fried first to eliminate any gamey odor, then cooked with rice in a 1:1 ratio, allowing the rich flavors to deeply infuse every grain.

30 min Difficulty Normal Rice bowls

Main ingredients

beef bulgogi rice onion napa cabbage heart potato minced garlic

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beef bulgogi rice onion napa cabbage heart potato minced garlic

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Recipe

Heat an uncoated pot thoroughly, add cooking oil, and swirl to coat the surface.
Add the marinated bulgogi, julienned onion, roughly chopped napa cabbage heart and potato, and minced garlic to the pot. Stir-fry over high heat to eliminate any gamey odor from the meat.
When the meat is half-cooked, add 2 cups of rinsed and soaked rice and 2 cups of water (1:1 ratio). Mix well.
Cover with a lid and cook over medium-high heat. As soon as you hear a crackling sound from inside the pot, immediately reduce the heat to low.
Let it steam over the lowest heat for about 15 minutes, then turn off the heat and let it rest for 5 minutes.
Open the lid, mix the meat, vegetables, and rice evenly, and serve in bowls.

Preheat the pot, then stir-fry the bulgogi and vegetables to remove any gamey odor.
Add soaked rice and water in a 1:1 ratio, cover, and bring to a boil.
When you hear a crackling sound, reduce the heat to low, steam for 15 minutes, then mix and serve.

Cooking tips

When making pot rice, focus on the sound. When the water reduces and you hear a crackling sound, immediately reduce the heat to low to prevent burning.
If using a regular pot feels daunting, you can conveniently stir-fry the marinated meat first and then use the cooking function of an electric rice cooker.

Recommended for

Those who want to enjoy the nutty scorched rice and deep flavor of pot rice instead of using an electric rice cooker.
Those who want to easily prepare both side dishes and rice at once with just marinated bulgogi.

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Jung Ho-gyun's Bulgogi Pot Rice

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