This One-Pot Korean Beef & Veggie Porridge Will Be Your New Favorite Comfort Food! l Sogogi Yachejuk

Von Aaron and Claire · 45 Min.

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Zubereitung

1. Wash the rice several times to remove dust, then soak it in cold water for at least 30 minutes.
2. Finely dice the half onion, the zucchini and carrot (about 1/2 cup each) and the mushrooms. Thinly slice the green onions, keeping whites and greens separate.
3. Heat the sesame oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook for 1 minute until no longer pink.
4. Add the onion, zucchini, carrot, mushrooms and the white parts of the green onions. Cook for 2-3 minutes until the onion turns translucent.
5. Add the drained rice and stir for 1 minute until the grains look slightly translucent.
6. Add the water and bring to a boil. Lower the heat to medium, stir, partly cover and simmer for 10 minutes, stirring occasionally so it doesn't stick.
7. Stir well, scraping the bottom of the pot. Lower the heat to low and simmer for another 8 minutes, or until it reaches the consistency you like.
8. Season to taste with Korean beef stock powder (or salt, soy sauce, chicken bouillon powder or fish sauce), stirring often as it thickens.
9. Turn off the heat. Add a little more water for a soupier result, or simmer longer for a thicker one.
10. Stir in the green parts of the green onions and adjust the salt. Serve in bowls, optionally with 1 teaspoon sesame oil, crushed toasted sesame seeds, extra green onions and seasoned seaweed.

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