Ttukdak Hyung's Rice Cooker Usamgyeop Doenjang Jjageuribap

• 1.5 cups rice
• 1-2 shiitake mushrooms
• 1/2 potato
• 1/2 onion
• 1/4 block tofu
• a handful of usamgyeop (beef belly)
• some minced cheongyang chili pepper
• 2 tbsp homemade doenjang (soybean paste)
• 1/2 tbsp gochujang (red chili paste)
• 1 tbsp anchovy fish sauce
• anchovy broth, as needed
• 1 tbsp minced garlic
• 1/4 green onion
• 1/4 zucchini

Recipe 🍳

Cooking tips 💡

• For the best flavor, use a rustic homemade doenjang (soybean paste) as the main seasoning to create a deep, savory balance.
• Be careful not to add too much broth before cooking—it may bubble over through the steam vent. Start with just enough to barely cover, then add more during the keep warm stage.
• If you don't have anchovy broth, substitute with store-bought beef bone broth for a richer, nuttier flavor that pairs well with usamgyeop.

Recommended for 🙋

• ⭐Those who want to recreate the warm, thick doenjang sulbap they used to eat at the end of a Korean BBQ meal at home.
• ⭐Those who want a one-pot meal with protein, vegetables, and carbs using just a rice cooker without needing side dishes.
• ⭐Those looking for a savory, slightly spicy, and smooth dish that doubles as a hearty meal and a great drinking snack with soju.