In Korea, we say expressions like Cooking rice, Rice is done, No worries about rice, etc. We say those expressions as many times as we eat rice. In Korean, 밥(pronounced like /Bob/) means both rice and meal. So, cooking rice means cooking a meal. Rice is done means The meal is ready. No worries about rice means No worries about hunger. As many times as we eat rice means A LOT.

To Korean, 밥(rice) is important enough to mean a whole meal. We always eat rice no matter how we eat it: mixing(Bibim) it with others, stir-frying it, steam it, or putting it in a soup.

Rice is a center of Korean cuisine. We always have rice on the meal table. We add to it a soup and a couple of side dishes which are savory. We often cook rice with various crops and add soup or side dishes that go well with the rice. Sometimes, we eat only rice with some sauce without anything. So, there can be no soup and no side dish, but there must be rice.

If you just started cooking Korean food, it's a good idea to focus on rice. You can cook many different types of rice and eat it with some sauce. Then you don't need to worry about cooking soup or side dishes, and it's still a good meal. Without an electric rice cooker, you can cook a delicious pot of rice. Each tool has its own charm, but when you cook rice in a pot, it's easy to add something in the middle, and you also get brown rice (burnt rice on the bottom), which is called Nurungji. You can add anything to the rice, especially something in season that will bring you the seasonal flavor and color.

I get curious about inside once I smell the rice being cooked in the steam not long after putting the pot on the heat. After waiting until done, I open the lid of the pot. The steam and the smell are warm. The seasonal crops I randomly put are sitting on top of the softly cooked rice.

I partially mix the rice with some sauce. Eating it, I again think about rice. What is going to be next rice?

Wash the rice and put it in a colander for 30 minutes.
Use any beef. If you have a chunk, cut it into thin strips. Soak the beef in the clear cooking wine.
Wipe the mushrooms with a wet kitchen towel. Wash them lightly only when needed. Get rid of the water with a dry kitchen towel. Shred the mushrooms into thick strips.
Chop the chive (or the spring onion).
Get rid of water from the beef with a dry kitchen towel with gentle pressure. Mix the beef with all the marinade ingredients except for the sesame oil. After that, finish it by mixing the sesame oil slightly.
Prepare a pot with a lid. It's better if the pot is deep, and the lid has no hole. Pour the rice and water into the pot and close the lid. Put it on the high heat for 3~4 minutes.
Close the lid, and put it on the low heat for 10~12 minutes. While waiting, prepare the mushroom and the beef.
Preheat a wide coated frying pan or a grill pan. Once heated, put it on the high heat. Spread the mushrooms on the pan, and let it be grilled. When the bottom of the mushrooms are grilled, slightly swirl them. Not long after, move them onto a dish to cool down.
Use the mushroom pan again. Put it on the high heat and stir-fry the beef quickly. Once the color starts to change, move it onto a dish to cool down.
Open the lid of the rice pot. Spread the mushrooms and beef. Pour the sesame oil around the beef. Close the lid. Put it on the high heat for a minute. Turn off the heat. Let it rest for 5 minutes.
While resting, prepare the sauce.
5 minutes later, open the lid and swirl the rice, but don't scratch the burned rice on the bottom.
2 servings

200 mℓ  rice
250 mℓ  water
150 g  mushroom
50 g  beef
2 tsp.  clear cooking wine
1 tsp.  sesame oil

Beef marinade

¼ tsp.  sugar
1 pinch  fine salt
¼ tsp.  minced garlic
1 tsp.  sesame oil
a little  black pepper powder

Sauce on the side

1 Tbsp.  Yangjo Ganjang (soy sauce)
½ tsp.  sugar
¼ tsp.  vinegar
3 Tbsp.  chives (or spring onion)
½ tsp.  red pepper powder
1 tsp.  roasted sesame

1. Prepare ingredients

2. Cook the rice

3. Stir-fry the beef a little bit

4. Add them in the rice & Rest

5. Grill the mushroom

* note



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