Korean Beef Pot Rice

Steps

1. Wash the rice and soak it in cold water for about 30 minutes.
2. Prepare the seasoning: In a container with two cups of water, add 3 tbsps of soy sauce, 1 tbsp of mirin, and 1 teaspoon of Dashida (Korean beeftock powder). Mix well. (Optional substitutions include fish sauce or chicken buong powder.)
3. In a heavy-bottomed pot, heat 1 tbsp of oil over medium heat.
4. Add the ground beef and season with salt. Spread it out to cook for 2 minutes until golden brown on the bottom, then break up the beef and stir for about 1 minute.
5. Add the chopped garlic and white parts of the green onions to the pot and sauté for about 3 to 4 minutes.
6. Remove the cooked ground beef from the pot, leaving all the oil in the pot.
7. Add the drained rice to the pot and gently stir-fry for about 1 minute until every grain is coated with the aromatic oil.
8. Pour in the prepared seasoned water. Bring the mixture to a boil while stirring occasionally to prevent sticking.
9. Once boiling, turn the heat down to low, top the rice with the cooked ground beef, and cover it with the lid.
10. Let the pot simmer on low heat for 15 minutes.
11. After 15 minutes, turn off the heat. Do not open the lid; let it continue cooking in the trapped steam for another 10 minutes.
12. Open the lid after 10 minutes and check the rice.
13. Sprinkle a good amount of green onions over the rice and mix everything together.
14. Serve immediately, optionally topping with raw egg yolk or butter.