Korean Sotbap - Beef & Mushroom Clay Pot Rice

4.86 from 7 votes

2 Cups White Rice
3 Shiitake Mushroom (or other mushroom)
A handful Beech Mushrooms (or other mushroom)
5-8 stalks Green Onion (or scallions)
150 grams Thinly Sliced Beef (Use Woo-Samgyeop 우삼겹 or Chadolbaegi 차돌박이) (Simply grab 3 large handfuls)

Measure 2 cups of rice. Give the rice a rinse under running water.
Then let the rice sit in cold water for 30 minutes - 1 hour (this is a key step!)
While you wait, prep the other ingredients.

Slice 3 Shiitake Mushrooms into thin slices.
Then prep a small handful of Beech Mushroom - separate individual stalks from the base.
Prep and clean any other mushroom that you intend to use.
Thinly cut 6-8 stalks of green onions.
Make marinade sauce by mixing: Soy Sauce (3 Tablespoons), Mirin (1 Tablespoon) and Tuna Fish Sauce (1 Tablespoon)
Measure 2 cups of water (500ml) and set aside. We'll use it later.

After 30 minutes of soaking, let's drain the water from the rice. Set aside.
Now, take out a large clay pot. Place on medium heat and add in a drizzle of cooking oil.
When the oil is hot, add in the frozen beef slices (150-200g).
Cook beef until it's 50% cooked through, then add in the rice marinade.
Keep stirring in the sauce until the beef is fully cooked (no more red) - then add in the soaked rice.
Stir the rice evenly in the sauce for 1 minute.
After 1 minute, add-in 2 cups (500ml) of water.
Now reduce the heat to a LOW.
Add all of the mushrooms on top - space them out evenly with your fingers.
Then place the lid on. Set a timer for 15 minutes.
After 15 minutes, turn off heat.
Then let it rest for 10 minutes - this step is important! DO NOT OPEN THE LID.
After 10 minutes, the rice is ready!
Garnish with the chopped spring onions - then mix the rice and serve in individual bowls!
Save any leftovers in Tupperware... and microwave for 1 minute!