Ttukdak Hyung's Beef Mukeunji Pot Rice

• beef (chuck flap tail) 500g
• shiitake mushrooms 100g
• mukeunji 300g
• rice 400g
• water 450ml
• perilla sprouts 150g
• perilla seed powder 2 tablespoons
• garlic chives 50g
• cheongyang chili pepper 30g
• Jin-ganjang 50ml
• gochugaru 2 tablespoons
• maesil syrup 2 tablespoons
• minced garlic 1 tablespoon
• vinegar 1 tablespoon
• perilla oil 2 tablespoons
• salt (amount undisclosed)
• scallions (amount undisclosed)
• sesame seeds (amount undisclosed)
• sugar 0.5~1 tablespoon

Recipe 🍳

Cooking tips 💡

• When the beef turns brown, transfer it to a bowl and set aside.
• Cover with a lid and cook over low heat for 20 minutes.

Recommended for 🙋

• ⭐Those who want to make a special one-bowl meal with the harmonious flavors of beef and mukeunji.
• ⭐Those who want to fully enjoy the texture of rice grains and the rich flavors of ingredients in a pot rice.
• ⭐Those who want to stimulate their appetite with a hearty and spicy mukeunji pot rice.