Beef and Mushroom One-Pot Rice

Steps

1. Wash the short-grain rice about three times and soak it in cold water for at least 30 minutes.
2. In a container, mix two cups of water with 3 Tbsp of soy sauce, 1 Tbsp of mirin, and 1/2 Tbsp of Dashida Korean beef stock powder (or substitute chicken or mushroom bouillon).
3. Thinly slice the button mushrooms. Finely chop six cloves of garlic. Thinly slice five green onions.
4. Add 2 Tbsp of oil to a pot and heat it over medium-high heat.
5. Add 1 lb of ground beef, spread it out, and season with a pinch of salt. Sear for about 2 minutes until the bottom turns golden brown. Flip, break up the beef, and cook for about 1 minute.
6. Add the garlic and white parts of the green onions to the pot and sauté for about 3 to 4 minutes or until the beef fat is infused with the aromatics.
7. Remove the cooked ground beef from the pot and set it aside.
8. In the same pot, add 2 Tbsp of oil. Add the sliced mushrooms and a pinch of salt, then sauté for 3 to 4 minutes until they release moisture and evaporate completely. Continue sautéing for another 3 to 4 minutes or until the mushrooms turn nice brown.
9. Add the cooked ground beef back into the pot along with the drained rice. Stir everything together for about 30 seconds so every grain of rice can soak up the flavor.
10. Pour in the seasoned water that was prepared earlier and stir until it starts to boil, scraping up any bits stuck on the bottom of the pot.
11. Once boiling, reduce the heat to low and cover with a lid. Simmer for about 15 minutes.
12. After 15 minutes, remove from the heat and let it steam uncovered for another 10 minutes.
13. Sprinkle the sliced green onions over the top and finish with a pat of butter.