Ttukdak Hyung's Galbi Pot Rice

• 3 cups rice
• 3 cups water
• Appropriate amount of raw galbi
• A little soy sauce
• A little sugar
• A little corn syrup
• A little black pepper
• A little minced garlic
• A little pureed pear (or pear-flavored ice cream)
• 2-3 shiitake mushrooms
• A little scallions
• A little chives
• 1 egg yolk
• Plenty of sesame seeds

Recipe 🍳

Cooking tips 💡

• Don't discard the membrane on the galbi, thinking it's tough. Scoring it finely will result in a very tender and savory texture.
• If you don't have pureed pear, melting and adding store-bought pear-flavored ice cream is an excellent way to tenderize the meat and add a savory sweetness.
• The step of torching the surface of the meat to create a smoky flavor is crucial for the overall perfection and flavor of the dish.
• If the rice is undercooked and you keep the heat on, the rice will burn. It's essential to turn off the heat and let it steam for 10 minutes using residual heat to achieve the right chewy texture.

Recommended for 🙋

• ⭐Those looking for a home-party/guest-invitation dish with a luxurious appearance and excellent taste.
• ⭐Those who want to enjoy professional-level, torch-seared pot rice with meat at home.
• ⭐Those who want to experience the chewiness of galbi and the savory flavor of steamed shiitake mushroom rice simultaneously.