Ttukdak Hyung's Beef Brisket and Scallop Clay Pot Rice

Name: Ttukdak Hyung's Beef Brisket and Scallop Clay Pot Rice
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups rice; 1 piece dashima (dried kelp); 150g beef brisket; 6 scallops; 1/4 head aged kimchi; 3 stalks scallions; a pinch of black pepper; a pinch of salt; 1 tablespoon mirin; [Garlic Chive Sauce] 3 tablespoons minced garlic chives; [Garlic Chive Sauce] 3 tablespoons soy sauce; [Garlic Chive Sauce] 1 tablespoon cooking wine; [Garlic Chive Sauce] 1 tablespoon oligosaccharide syrup; [Garlic Chive Sauce] 1 tablespoon sesame oil; [Garlic Chive Sauce] 1 tablespoon gochugaru (Korean chili flakes); [Garlic Chive Sauce] 1 tablespoon sesame seeds; [Garlic Chive Sauce] 0.5 tablespoon minced garlic

A premium clay pot rice full of flavor, made by stir-frying aged kimchi in the rendered fat from savory beef brisket and chewy scallops.

55 min Difficulty Normal Rice bowls

Main ingredients

rice beef brisket scallops aged kimchi scallions garlic chives

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rice beef brisket scallops aged kimchi scallions garlic chives

Ttukdak Hyung's Chadolbagi Pot Rice

A hearty and fragrant chadolbagi pot rice made by topping soaked rice with golden-browned chadolbagi and shiitake mushrooms, then cooking it in a pot.

30 minEasyRice bowls

ricechadolbagi (thinly sliced beef brisket)shiitake mushroomscheongyang chili peppersfermented anchovy sauce

one-bowl mealeating alonehome-cooked meal

Ttukdak Hyung's Flower Crab Pot Rice

A flower crab pot rice made by cooking rice stir-fried in butter with crab innards and vegetables in a crab broth, then mixing in steamed crab meat and a spicy sauce.

55 minNormalRice bowls

flower crabbutteronioncornasparagus

one-bowl mealhome-cooked mealguest entertaining

Cooking tips

The steaming step is essential for evenly distributing moisture throughout the rice grains, creating a soft texture, so never skip it.
Do not discard the fat from searing the beef brisket and scallops; stir-frying the aged kimchi in it imparts a deep umami comparable to traditional cauldron-cooked rice.
If you have a large batch, portion it out and freeze. Reheat in the microwave whenever needed, and it will taste as good as freshly made.

Recommended for

Those who want to recreate a restaurant-quality, luxurious, and hearty clay pot rice dish at home.
Those who love the combination of savory meat, chewy scallops, and stir-fried kimchi that cuts through the richness.
Those looking for a show-stopping dish for entertaining guests, special occasions like parents' birthdays, or celebratory meals.

Hwang Jin-sun's Geongwanja-baechu-jjim

A refined Chinese-style masterpiece where rehydrated dried scallops and a rich superior stock sauce are ladled over the natural sweetness of fully steamed napa cabbage for deep, luxurious flavor.

50 minNormaldrinking snack

dried scallopsnapa cabbagelarge green onionsuperior stock saucesoy sauce

GourmetEntertaining GuestsHome Party