Sweet and Popping! Seasonal Sweet Corn Pot Rice
Experience a Rich Meal with Deliciously Sweet and Popping Sweet Corn Pot Rice
This is the perfect time for it! We’re sharing a pot rice recipe that captures the sweetness and popping texture of seasonal sweet corn. Freshly cooked, chewy rice is packed with sweet corn kernels, releasing a delightful sweetness with every bite. Top it generously with savory, marinated and stir-fried beef brisket (chadolbagi) and mix it all together for an exquisite taste. Complete your meal with this seasonal delicacy, sweet corn pot rice!
Essential Ingredients- 1 ear of fresh sweet corn
- 2 cups short-grain rice
- 350ml water
- A pinch of salt
- 1 tablespoon unsalted butter
Toppings & Seasoning (Beef Brisket Marinade)- 300g beef brisket (chadolbagi)
- 1 tablespoon cooking wine (mirin/sake)
- 1 tablespoon soy sauce
- 1 tablespoon corn syrup (or honey)
- 1/2 tablespoon minced garlic
- A pinch of black pepper
- 300g beef brisket (chadolbagi)
- 1 tablespoon cooking wine (mirin/sake)
- 1 tablespoon soy sauce
- 1 tablespoon corn syrup (or honey)
- 1/2 tablespoon minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, wash the rice thoroughly and soak it in cold water for about 30 minutes. This step ensures the rice grains cook evenly, resulting in a tastier finished dish.
Step 2
Handle the fresh sweet corn carefully to avoid crushing the kernels. Stand the ear of corn upright and use a sharp knife to carefully cut off the kernels. Be mindful to prevent the kernels from scattering.
Step 3
Now, place the soaked rice and 350ml of water into your pot. The typical rice-to-water ratio is about 1:1.75, but you can adjust this based on the type of rice and how long it was soaked. Add the removed sweet corn kernels and the corn cob to the pot. For enhanced flavor, add a pinch of salt to season the rice. Cover the pot and cook the rice. (If using a pressure cooker, the cooking time will be reduced.)
Step 4
While the rice is cooking, let’s marinate the beef brisket. In a bowl, combine the beef brisket with cooking wine (to remove any gamey odor and add aroma), soy sauce (for umami), corn syrup (for a subtle sweetness), minced garlic (for flavor), and a pinch of black pepper. Gently mix everything together to ensure the marinade evenly coats the beef.
Step 5
Heat a pan over medium-high heat and add the marinated beef brisket. Stir-fry quickly until cooked through. Beef brisket cooks very fast, so overcooking can make it tough. Sauté it rapidly to retain its juices, ensuring a moist and delicious result.
Step 6
Once the rice is cooked, carefully remove the corn cob from the pot, as it was added for extra flavor. Place 1 tablespoon of butter directly onto the hot rice. As the butter melts, it will coat the rice grains, adding a lovely sheen and rich, buttery aroma. Gently mix with a spatula, allowing the butter to emulsify with the rice.
Step 7
Transfer the warm sweet corn pot rice to serving bowls. Generously top with the deliciously stir-fried beef brisket. For an extra touch, garnish with finely chopped scallions or sesame seeds according to your preference. Enjoy the fantastic combination of popping sweet corn and savory beef brisket!
