Main ingredients 🥩
RiceSeasoned BulgogiOnionShiitake MushroomGarlicButterMilkHeavy CreamSoy SauceCheeseScallion
Ttukdak Hyung's Bulgogi Cream Risotto
A Western-style risotto made by adding milk, cream, and cheese to finished bulgogi rice, simmered until rich and savory.
🙋 Recommended for
- ⭐ Those who prefer creamy, savory dishes with a rich sauce base.
- ⭐ Those who want to enjoy leftover bulgogi in a completely different, Western style.
Ingredients needed 🛒2 servings
- 2 cups Rice
- 2 cups Water
- Appropriate amount of Seasoned Bulgogi
- 1/2 Onion (sliced)
- Appropriate amount of Shiitake Mushrooms
- Appropriate amount of sliced Garlic
- 1 knob Butter
- Appropriate amount of Milk or Heavy Cream
- A little Soy Sauce
- Appropriate amount of Cheese
- A little Red Pepper Flakes
- A little Scallion
Recipe 🍳
- In a pressure cooker, combine 2 cups of rice, 2 cups of water, sliced onion, shiitake mushrooms, seasoned bulgogi, sliced garlic, and 1 knob of butter. Cook on the white rice setting to make bulgogi rice.
- Transfer the finished bulgogi rice to a pan or pot. Add enough milk or heavy cream to generously cover the rice.
- Add a little soy sauce to season, then simmer over medium-low heat, stirring constantly, until the rice grains break down and the sauce thickens.
- Once the desired consistency is reached, add plenty of your preferred cheese and let it melt naturally with the residual heat.
- Transfer to a bowl and garnish with red pepper flakes and chopped scallions.
- Cook bulgogi rice, then transfer to a pot and add milk or cream to cover.
- Season with soy sauce and gently stir while simmering until the rice breaks down.
- Melt in cheese, then top with red pepper flakes and scallions before serving.
Cooking tips 💡
- The sauce can easily stick to the bottom as it simmers, so stir continuously with a spatula, scraping the bottom.
- Increasing the proportion of heavy cream will result in a richer, more restaurant-style creamy risotto.
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