Korean One-Pot Beef Skillet with Rice

• 1 lb beef sirloin, thinly sliced
• 1 cup long-grain rice
• 1 ½ cups water
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• ¼ cup soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sugar
• 1 tsp sesame oil
• 2 cups mixed vegetables (carrots, zucchini, etc.)
• 2 green onions, sliced
• Sesame seeds for garnish

Steps

1. 1 Rinse the rice until the water runs clear, then drain.
2. 2 In a large skillet, combine rice, water, sliced onion, garlic, and ginger. Bring to a boil.
3. 3 Add beef, soy sauce, gochujang, and sugar. Stir to combine.
4. 4 Cover and reduce heat to low, cooking for 20 minutes.
5. 5 Add mixed vegetables and cook covered for another 5 minutes.
6. 6 Remove from heat, sprinkle with green onions and sesame seeds, and let sit for 5 minutes before serving.

Equipment

• Large skillet with lid

Variations

• Add tofu for a protein boost and a vegetarian option.
• Use beef brisket for a richer flavor.

Substitutions

• If gochujang is unavailable, substitute with a mix of sriracha and tomato paste for a similar flavor profile.

Pairings

• Pair with a crisp lager or a glass of dry Riesling.
• Perfect with a side of pickled radishes.

Nutrition

Tips

• For extra flavor, toast sesame seeds in a dry pan before garnishing.
• Adjust gochujang to taste for desired spice level.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of water or broth.

Serving Suggestions

• Serve with kimchi and a simple cucumber salad for a refreshing contrast.
• A fried egg on top adds richness and creaminess.

FAQ