Aromatic Aster Scramble Pot Rice with Steak
Crafting an Elegant, Healthy, and Nutritious Aster Scramble Pot Rice with Steak
In times when rice was scarce, ‘namul’ (seasoned vegetable) rice was a symbol of poverty. However, it’s now transforming into a more sophisticated dish, embodying keywords like healing, health, and nutrition. Our ‘Aster Scramble Pot Rice with Steak’ elevates this concept by topping fragrant aster with tender steak, adding a boost of nutrition and a touch of luxury. When mixed with a savory chive sauce, it becomes a complete and satisfying meal, requiring no other side dishes! This recipe offers a glimpse into a sophisticated, healthy, and hearty pot rice experience you can easily create at home.
Pot Rice Ingredients
- 2 cups soaked rice (approx. 300g)
- 150g blanched and squeezed aster (shinna-mul)
- 150g beef sirloin
- 2 Tbsp perilla oil
- 1 piece dried kelp, cut (approx. 5x5cm)
- 1 and 3/4 cups water (approx. 350ml)
Beef Seasoning
- Pinch of salt
- Pinch of black pepper powder
Aster Seasoning
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced green onion
- 1 tsp minced garlic
- 1 Tbsp perilla oil
Chive Sauce
- 2 Tbsp minced chives
- 2 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp minced garlic
- 2 Tbsp sesame oil
- Pinch of toasted sesame seeds
- Pinch of salt
- Pinch of black pepper powder
Aster Seasoning
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced green onion
- 1 tsp minced garlic
- 1 Tbsp perilla oil
Chive Sauce
- 2 Tbsp minced chives
- 2 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp minced garlic
- 2 Tbsp sesame oil
- Pinch of toasted sesame seeds
- 2 Tbsp minced chives
- 2 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp minced garlic
- 2 Tbsp sesame oil
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, in a bowl, gently mix the blanched and squeezed aster with 1 Tbsp soy sauce for soup, 1 tsp minced garlic, 1 Tbsp minced green onion, and 1 Tbsp perilla oil. This preparation will enhance the flavor when mixed with the rice.
Step 2
Pat the beef sirloin dry with paper towels to remove excess moisture. Season it with a pinch of salt and a pinch of black pepper powder, and let it marinate for about 10 minutes. This step helps to remove any gamey odor and adds flavor to the beef.
Step 3
Heat a pan over high heat and sear the marinated beef on all sides until golden brown. Then, reduce the heat to medium and cook just until the pinkness inside is slightly visible, and no more red juices appear. Avoid overcooking, as it can make the steak tough in the pot rice.
Step 4
Slice the cooked beef into approximately 2cm thick pieces. Set aside for later. Cutting it like steak makes it easy to eat and visually appealing when placed on top of the pot rice.
Step 5
Now, let’s prepare the delicious pot rice! Have your soaked rice ready. Soak 2 cups of rice in water for about 20 minutes, then drain thoroughly in a sieve. Soaking the rice ensures it cooks up fluffy and glossy.
Step 6
Place a heavy-bottomed pot (like a cast-iron pot or a rice cooker pot) over low heat. Add 2 Tbsp of perilla oil, followed by the drained soaked rice. Stir-fry the rice for about 1-2 minutes, until the grains start to stick slightly to the bottom and become translucent. This ‘toasting’ process coats the rice grains with oil, resulting in a more separate and fluffy texture.
Step 7
Pour 1 and 3/4 cups of water (approx. 350ml) over the fried rice and add the piece of cut dried kelp. The amount of water might need slight adjustment depending on the type and soak time of your rice. Generally, a 1:1 ratio of rice to water is common, but for pot rice, slightly less water can yield a firmer texture.
Step 8
Once the water begins to boil, remove and discard the piece of kelp. Leaving it in too long can impart a slightly bitter taste.
Step 9
Reduce the heat to the lowest possible setting, cover the pot with a lid, and let it cook for 9 minutes. The key is to let it simmer until the water has mostly evaporated and the rice is nearly cooked.
Step 10
After 9 minutes, turn off the heat. Carefully remove the lid and arrange the prepared seasoned aster evenly over the top of the rice. The fragrant aroma of the aster will blend beautifully with the rice.
Step 11
Arrange the sliced beef steak pieces attractively on top of the aster. 2. Replace the lid and let the pot rice steam for 10 minutes using the residual heat. This resting period allows the rice to fully cook through and become perfectly fluffy.
Step 12
While the pot rice is steaming, prepare the savory chive sauce. In a small bowl, combine 2 Tbsp minced chives, 2 Tbsp regular soy sauce, 1 Tbsp soy sauce for soup, 1 Tbsp cooking wine, 1/2 Tbsp minced garlic, 2 Tbsp sesame oil, and a pinch of toasted sesame seeds. Mix well. You can add a little sugar to taste if desired.
Step 13
Once the steaming is complete, remove the lid. Sprinkle the finished Aster Scramble Pot Rice with Steak with toasted sesame seeds. Serve with the prepared chive sauce on the side for mixing. This dish creates a complete, nutritious, and elegant meal that rivals restaurant offerings. Enjoy your delicious meal!
