Rice Pot with Bulgogi

6 min readSep 7, 2023

….Using the remaining bulgogi for a rice pot transforms it into the ultimate recipe. My husband, who believes that a steaming bowl of rice can help recover daily fatigue, always welcomes a rice pot. In reality, a while ago, our second son-in-law STEVE made bulgogi rice bowls for dinner, and when my husband saw a photo of it, he said, ‘I want bulgogi too,’ so I quickly made and ate bulgogi. It was so delicious… I was grateful that we could have a warm dinner together, as we could easily fulfill each other’s simple requests and empathize with each other. Today, I made a rice pot with bulgogi, with a little extra seasoning added to the leftover bulgogi, it becomes another versatile dish! Furthermore, my husband always smiles and says that bulgogi is delicious no matter when you eat it. To me, it’s one of the easy dishes… Killing two birds with one stone. For me, the difficult part is controlling the heat and timing. I can’t avoid the scorched rice at the bottom of the pot every time I make a rice pot. I’ve tried various methods, but it doesn’t seem to improve, and I sometimes disappoint myself. Today, I focused more on controlling the heat and timing. This recipe is from @comble0, and it’s always the best, of course.

Servings: 3–4

Time: 40 minutes plus 30 minutes for soaking rice with strainer after cleaning it with cold water

Ingredients:

2 cups of white rice, cleaned and sifted with a strainer for 30 minutes
400 ml first soup (katsuobushi broth)
400 g bulgogi
100 g enoki mushroom
3 green onions, julienned and soaked in cold water for 10 minutes
1 egg yolk
2 tbsp toasted sesame seeds, grated
2 tbsp sesame oil
1 tbsp mirin
1 tbsp gukganjang

Cooking Instructions:

Heat a pot with medium-high heat and 1 tbsp sesame oil to the pot.

2. Stir-fry the bulgogi in the pot until cooked and set it aside.

3. Put the white rice in the same pot and add the katsuobushi broth, sesame oil, mirin, and gukganjang to the pot. Bring it to a boil until it starts boiling.