Potato Rice & Korean Chili Bowl
Add potatoes to your price, with a few dollops of chili!
Servings: 2 people
Ingredients
- Rice - 1.5 cups
- Water - 1.5 cups
- Potato - 2 medium-sized size of your palm
- Asian Chives - small handful
- Minced beef - 150 grams
- Spring onion - small piece length of your forearm
Beef Chili Marinade
- Soy Sauce - 2.5 Tablespoons
- Gochugaru - ½ Tablespoon
- Sesame Seeds - ½ Tablespoon
- Sesame Oil - 1 teaspoon
- Black Pepper - few shakes
- Water - ¼ cup
Instructions
Prep Ingredients
- Measure 1.5 cups of rice into a mixing bowl. Rinse the rice under cold water. Then fill the mixing bowl with cold water and let the rice soak for 30 minutes.
- Peel and chop the potatoes into small bite-sized chunks. Place the chunks into another mixing bowl, filled with cold water. Let it soak in the water for 10 minutes. Then drain afterwards.
- Chop asian chives into small pieces. Dice the spring onion stalk into small pieces.
- Make beef chili marinade by mixing: Soy Sauce (2.5 Tablespoon), Gochugaru (0.5 Tablespoon), Sesame Seeds (0.5 Tablespoon), Sesame oil (1 teaspoon), Black Pepper (few shakes) and Water (¼ cup)
- Now take out a large pot. Place in some oil. When it's hot, place in the chopped spring onions first. Once the spring onion starts to dance in the oil, place in the minced beef.
- Stir-fry the beef around until there is very little red left. Then add in the beef chili marinade. Mix everything together and once it comes to boil, let the mixture reduce for 3 minutes on a medium heat.
- After 3 minutes, take it off the heat. Set aside for now.
Make Potato Rice
- After 30 minutes, drain the soaked rice out through a strainer.
- Place the hydrated rice into a small pot. Then add 1.5 cups of water into the pot (if you're using more or less rice, just keep a 1:1 ratio).
- Add the diced potatoes on top of the rice.
- Place a lid on. Bring the pot to a boil on high heat. (Note: Don't take the lid off from here on out!)
- Once it starts to boil, reduce to a medium heat -> and cook for 5 minutes. (Note: The pot may overflow - that's ok, completely normal)
- After 5 minutes, reduce to a low heat -> and cook for 10 minutes.
- After 10 minutes, take it off the heat -> and let it sit for 5 minutes in the residual heat.
- After 5 minutes, the rice should be ready.
- Scoop into a bowl. Sprinkle the diced asian chives over the rice. Then add a few scoops of the beef chili. Bon Appetit!
- Optional: Fry-up an egg and eat it with your rice.
Notes
- You can also use rice cooker for this recipe - simply place rice and potatoes in the rice cooker and press auto button.
- See video below for more details