Ttukdak Hyung's Beef Brisket and Scallop Clay Pot Rice
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.
Ingredients needed 2 servings
Recipe
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.
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