Beef and Potato One-Pot Rice

It's been a while since I've watched any Aaron & Claire videos or tried any of their recipes. This one-pot rice is from one of their more recent posts, and looked quite appealing. Plus, we already had all of the ingredients on hand!

I did mess it up slightly by trying to scale the recipe up. We had 450g of beef rather than the 300g the recipe called for, so I just bumped it up to a 1.5x batch. It still came out tasty. But it took much longer to cook than stated in the recipe. Next time I think I'd just stick with the standard recipe and go slightly heavy on the beef if I had a larger amount available.

Photo goes here.

Beef & Potato One-Pot Rice

Slightly adapted from Aaron & Claire

Ingredients

Rice

• 2 c. uncooked white rice (pref. short-grain)
• 2 c. water
• 3 Tbsp. soy sauce¹
• 1 Tbsp. mirin
• 1 tsp. dasida (or other bouillon powder)
• 1 Tbsp. oil
• 300-450g ground beef
• 5 cloves garlic, minced
• 5 green onions², chopped (whites and greens kept separate)
• 225g white or cremini mushrooms, sliced
• 2 Yukon Gold potatoes, diced
• salt and pepper, to taste
• pat of butter³

Sauce

• 3 Tbsp. soy sauce
• 1 1/2 Tbsp. mirin
• 1 Tbsp. gochugaru (Korean chile flakes)
• 1 Tbsp. toasted sesame oil
• 1 green onion, green parts only
• 1 Tbsp. toasted sesame seeds

Directions

1. Rinse the rice, then add enough water to cover by at least a cm or two and set aside for 30 minutes.
2. Meanwhile, combine the water, soy sauce, mirin, and dasida and set aside.
3. Heat the oil over medium heat.
4. Add the beef and cook for ~2 minutes, break up, and cook for another minute or so.
5. Add the garlic, white parts of the green onions, mushrooms, and potatoes and stir to combine.
6. Season to taste with salt and pepper.
7. Cook for 5-6 minutes.
8. Drain the rice and add it to the pot.
9. Stir to combine and cook for a minute or so.
10. Pour in the seasoned water, scrape the bottom of the pot, stir well, and bring to a boil.
11. Cover, reduce heat to low, and cook for 15 minutes.
12. Meanwhile, mix up the sauce by combining the soy sauce, mirin, gochugaru, sesame oil, green onion, and sesame seeds and mixing well. Set aside.
13. Remove from heat and let stand for 10 minutes. Do not uncover!
14. Remove lid and fluff rice.
15. Sprinkle with green parts of green onions, top with a generous pat of butter, and stir them in.
16. Spoon into bowls and top with sauce as desired.

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¹ I used a mix of 2 parts light soy to 1 part dark soy. ^Back
2 We were short on green onions, so I just used 1 yellow onion in place of the white parts of the green onion and then added the green parts of some green onions at serving. ^Back
3 I only just realized that I completely forgot to add the butter. Whoops! ^Back