Fragrant Ueongbap (Burdock Root Rice) Special
A one-bowl rice dish made by placing stir-fried burdock root and beef over rice and cooking it in a rice cooker.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-bowl dish is made by cooking rice topped with burdock root and beef stir-fried in soy sauce and mirin, lending it a delicate aroma and flavor. Because the toppings are seasoned beforehand, you can enjoy it as is for a clean taste or toss it with a spicy sauce.
- Servings
- 3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White rice2 cups
- Burdock root1/2 root, 100 g
- Beef100 g
- Carrot1/4
- Water2 cups
Braising Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Mirin (cooking rice wine)2 tbsp
Mixing Sauce
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Sugar1 tsp
- Minced garlic1 tsp
- Minced green onion3 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1 tbsp
- Pour cold water over 2 cups of white rice, soak for 30 minutes, then drain in a strainer to remove excess water.
- You can replace the meat with a similar amount of mushrooms.
- I also prepared a little carrot, but you can leave it out.
- Peel 1/2 root burdock root with a vegetable peeler, slice it diagonally, cut into fine julienne strips, and soak in cold water to remove the harsh taste.
Steps
Pour cold water over 2 cups of white rice, soak for 30 minutes, then drain in a strainer to remove excess water.
Peel 1/2 root burdock root with a vegetable peeler.
I prepared lean beef cuts suitable for bulgogi.
You can replace the meat with a similar amount of mushrooms.
I also prepared a little carrot, but you can leave it out.
Slice diagonally, cut into fine julienne strips,
and soak in cold water to remove the harsh taste.
Julienne the carrot to the same length as the burdock root.
Finely chop the meat,
and combine all the mixing sauce ingredients together.
Add the burdock root to a heated pan and stir-fry briskly.
Once it turns glossy,
add the carrot, beef, 2 tbsp regular soy sauce (jin-ganjang), and 2 tbsp mirin (cooking rice wine).
Stir-fry until the meat is cooked through and the vegetables soften, then let it cool slightly.
Add the soaked rice and water to the rice cooker (rice:water=1:1),
top with the stir-fried burdock root and beef,
and cook using the white rice setting.
When the rice is done, mix while it is hot so the rice and ingredients blend evenly.
Ppunwife's tips
- When the rice is done, mix while it is hot so the rice and ingredients blend evenly.
FAQ
Can I use ingredients other than beef?
Replacing the meat with a similar amount of mushrooms works very well too.
How do you remove the harsh taste from burdock root?
Soaking the julienned burdock root in cold water for a bit will draw out the harsh taste.
Is carrot required?
It is added for color and texture, so you can leave it out if you do not have any.
