Modu Recipes

Striker Chef's Korean Beef Patty Rice Pot

A rice pot featuring juicy Korean beef patties and the high-end flavor of porcini mushrooms with a special ssamjang sauce.

🙋 Recommended for

  • ⭐ Those who want to enjoy a special and luxurious high-end flavored rice pot at home.
  • ⭐ Those who want to make a perfect meat rice pot using store-bought patties without failure.

Ingredients needed 🛒2 servings

  • 2 Korean beef patties
  • 2 cups rice, soaked for 30 minutes
  • 1 handful dried porcini mushrooms
  • Water as needed
  • 10 scallion stalks
  • 3 tbsp ssamjang
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp mirin
  • 1 beef bone stock cube
  • 1 piece butter
  • Plenty of sesame seeds
  • A little olive oil

Recipe 🍳

  1. Soak the rice for 30 minutes and drain it. Rehydrate the dried porcini mushrooms in water to make a mushroom broth.
  2. Finely chop the scallions, preparing enough for both garnish and stir-frying.
  3. Heat oil in a pan, place the Korean beef patties, and cook until golden brown and crispy on both sides, like searing a steak. Set aside.
  4. In a bowl, mix 3 tbsp ssamjang, 2 tbsp soy sauce, 1 tbsp sugar, and 2 tbsp mirin to create the special sauce for the rice pot.
  5. Using the residual fat from cooking the patties in the pan, sauté the white parts of the chopped scallions and the soaked rice.
  6. Add the rehydrated porcini mushrooms to the rice and stir-fry to absorb the oil. Pour in the crumbled beef bone stock cube and the porcini mushroom broth.
  7. Place the cooked Korean beef patties on top, evenly drizzle the special sauce over the patties, and bring to a boil once.
  8. Cover with a lid, reduce heat to low, and cook the rice for 15 minutes.
  9. After 15 minutes, turn off the heat, add 1 piece of butter and the remaining scallions, cover again, and let it steam for 10 minutes.
  10. Once steamed, open the lid, break the Korean beef patties into bite-sized pieces with a spatula, mix thoroughly with the rice, and sprinkle generously with sesame seeds to finish.
  1. Soak rice for 30 minutes and rehydrate dried porcini mushrooms in water.
  2. Heat oil in a pan, sear Korean beef patties until crispy on both sides, and set aside.
  3. Mix ssamjang, soy sauce, sugar, and mirin to make the special sauce.
  4. Sauté scallion whites and soaked rice in patty fat, then add rehydrated mushrooms, mushroom broth, and stock cube broth.
  5. Place patties and sauce on rice, cook on low heat for 15 minutes, then add butter and scallions and steam for 10 minutes before mixing.

Cooking tips 💡

  • Sear the Korean beef patties until crispy on the surface to infuse the rice with their savory flavor and juices.
  • Porcini mushrooms are key for their deep, luxurious aroma. Using them is highly recommended over shiitake or king oyster mushrooms.
  • The dish can be rich and oily due to the Korean beef fat and butter. For a cleaner taste, serve wrapped in roasted seaweed (gim) with kimchi, rather than seasoned seaweed.

Shop ingredients on Coupang(Ad)

Korean beef pattySoaked ricePorcini mushroomsScallionsSsamjangSoy sauceMirinBeef bone stock cubeButterSesame seedsOlive oil
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