Deodeok Bulgogi Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is cooked with deodeok and sweet-savory beef bulgogi. The rice absorbs the flavor of the beef, while the deodeok adds a subtle aroma, making it a…
This pot rice is cooked with deodeok and sweet-savory beef bulgogi. The rice absorbs the flavor of the beef, while the deodeok adds a subtle aroma, making it a lovely one-bowl meal for a cool autumn evening.
Rice bowls · 45 minutes to cook
Tips: If you pound the deodeok too hard, its aroma and texture can fade, so pound it just until it starts to split along the grain.
Tips: Once the pot rice comes to a boil, keep the heat low to prevent it from sticking.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Deodeok (Korean bonnet bellflower root) — 1 pc
- Beef bulgogi — 100 g
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Water — 180 ml