Ground Beef and Potato 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 2 cups of water with 3 tbsp of soy sauce, 1 tbsp of mirin, and 1 tsp of chicken bouyong powder (or Dashida Korean beef stock powder).
3. Finely chop the garlic. Thinly slice the green onions, keeping the white parts separate from the greens.
4. Cut the button mushrooms into quarters and cut the potatoes into bite-sized pieces.
5. In a small container, mix 3 tbsp of soy sauce, 1 1/2 tbsp of mirin, 1 tbsp of gochugaru (Korean chili pepper flakes), 1 tbsp of toasted sesame oil, some green onions, and a generous pinch of sesame seeds to make the optional sauce.
6. Add 2 tablespoons of oil to a pot and heat it over medium-high heat.
7. Add 300 g of ground beef to the hot oil. Season with a pinch of salt and let it sear for about 2 minutes until golden brown on the bottom, then flip, break up, and cook for another minute.
8. Add the minced garlic, white parts of the green onions, mushrooms, potatoes, and sauté everything together for about four to five minutes or until the potatoes start to soften.
9. Once the pot smells nice, add the drained rice and stir it well for about 1 minute to help the grains absorb the flavors.
10. Pour in the seasoned water mixture. Keep stirring until it starts to boil, making sure to scrape up any delicious bits stuck on the bottom of the pot.
11. Reduce the heat to low and let the rice simmer for about 15 minutes.
12. Remove the pot from the heat and let it steam uncovered for another 10 minutes.
13. Sprinkle with green onions and finish with a pat of butter.