Flavorful Beef Brisket Stone Pot Rice (Chadolbagi Sotbap)
Recommended Stone Pot Rice Dish: Chadolbagi Sotbap Recipe (Induction Heat Control)
Let’s make delicious stone pot rice generously topped with thinly sliced beef brisket (chadolbagi)!
Main Ingredients- 150g thinly sliced beef brisket (chadolbagi)
- 2 cups rice (calibrated)
Cooking Instructions
Step 1
First, prepare 2 cups of rice. Rinse the rice thoroughly under cold running water several times until the water runs clear. It’s best to soak the rice for at least 30 minutes. This soaking process ensures the rice grains cook evenly and results in a chewier, more satisfying texture.
Step 2
Now, let’s make the marinade for the 150g of beef brisket. In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp cooking wine, and 1/2 Tbsp sesame seeds (or toasted black sesame seeds). Mix these ingredients well to create the marinade. Add the thinly sliced beef brisket to this marinade and mix thoroughly to coat, allowing it to marinate.
Step 3
It’s time to cook the rice in the stone pot. Add the rice, which has been soaked for at least 30 minutes, into the pot. Use slightly less water than you normally would for 2 cups of rice (about 2 cups minus a little). Arrange the marinated beef brisket attractively over the rice. You can also add some finely minced carrot on top for a nice color contrast.
Step 4
Controlling the heat and timing is crucial for perfect stone pot rice! Here’s a guide using the Samsung Bespoke Induction cooker as an example: Start by cooking on medium heat (level 5) for 6 minutes. Then, reduce the heat to low (level 3) and continue cooking for 10 minutes. Finally, let it steam for 3 to 5 minutes to allow the rice to finish cooking and become fluffy.
Step 5
As the rice is nearing completion and you’ve started the steaming phase on low heat, take the marinated beef brisket and cook it in a preheated pan until slightly crispy and golden brown. Cooking the brisket separately while the rice steams adds extra richness and a wonderful aroma to the dish.
Step 6
Once the steaming is complete, carefully arrange the golden-brown cooked beef brisket on top of the rice. Garnish with the finely chopped scallions and a drizzle of sesame oil. Sprinkle with a few more sesame seeds to finish. Your delicious Chadolbagi Sotbap is ready to be enjoyed! Mix everything together and savor every bite.
