Ttukdak Hyung's Galbi Sotbap

Cooking tips 💡

• Do not discard the fascia of the beef rib meat because it is tough; scoring it closely gives it a very tender and savory texture.
• If you do not have grated pear, melting and adding commercial pear-flavored ice cream also provides an excellent tenderizing effect and rich, flavorful sweetness.
• The step of searing the surface of the meat with a torch to give it a smoky flavor determines the overall completeness and flavor of the dish.
• If the heat is kept on while the rice is undercooked, the rice will burn, so you must turn off the heat and let it steam for 10 minutes to finish cooking with residual heat for sticky, chewy rice.

Recommended for 🙋

• ⭐Those looking for a luxurious-looking and delicious dish for home parties or entertaining guests.
• ⭐Those who want to enjoy restaurant-quality smoky meat pot rice at home.
• ⭐Those who want to savor both the chewiness of beef rib meat and the umami of steamed shiitake mushroom rice at the same time.