Shiso Dopyeok: A Hearty Rice Porridge Topped with Spinach and Beef
Recreate ‘The Sinchon’s’ Signature Shiso Dopyeok from ‘Baekgul Sikdang’ (Alley Restaurant) with Spinach and Beef!
Experience the beloved Shiso Dopyeok, featuring spinach and beef, as featured on the popular TV show ‘Baekgul Sikdang’ (Alley Restaurant) from ‘The Sinchon’s’! This isn’t your typical rice dish; it’s a flavorful porridge base generously topped with a delicious medley of ingredients, creating a delightful ‘dopyeok-dopyeok’ (topping-topping) effect. While the exact secret soy sauce recipe remains a mystery, this recipe aims to closely replicate the restaurant’s popular dish. Make this a special dinner tonight! Brought to you by ‘Sesangeui Modeun Recipe’ and ‘Mankde’s Recipe’.
Main Ingredients
- 150g Beef sirloin
- 4 bunches fresh spinach
- 2 dried shiitake mushrooms (or 2 fresh shiitake mushrooms)
- 1/4 onion
- 2 slices carrot
- 1/2 red chili pepper
- 1 bowl of cooked rice porridge base made with broth
Aromatics and Stir-fry Vegetables
- 1/2 Tbsp minced garlic
- 1 Tbsp grapeseed oil (or vegetable oil)
- 1/2 Tbsp chopped green onion (white part)
- 1/3 Tbsp chopped Cheongyang chili pepper (optional, for extra heat)
- A pinch of minced ginger (for enhanced flavor)
Beef Marinade
- 1 Tbsp Cheongju (rice wine or mirin)
- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp egg white (helps tenderize the beef)
- 1/2 Tbsp potato starch (or cornstarch; helps marinade adhere)
Savory Dopyeok Sauce
- 1.5 cups broth (approx. 270ml)
- 1.5 Tbsp soy sauce
- 1/2 Tbsp oyster sauce (for umami)
- 1 Tbsp sugar
- 1/2 Tbsp sesame oil
- Pinch of black pepper
Broth Ingredients
- 5 cups water (approx. 900ml)
- 1/4 onion (washed thoroughly, skin on is fine)
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 1 stalk green onion (mainly white parts)
- 1 dried shiitake mushroom (or 1 fresh shiitake mushroom)
- 1/2 Tbsp minced garlic
- 1 Tbsp grapeseed oil (or vegetable oil)
- 1/2 Tbsp chopped green onion (white part)
- 1/3 Tbsp chopped Cheongyang chili pepper (optional, for extra heat)
- A pinch of minced ginger (for enhanced flavor)
Beef Marinade
- 1 Tbsp Cheongju (rice wine or mirin)
- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp egg white (helps tenderize the beef)
- 1/2 Tbsp potato starch (or cornstarch; helps marinade adhere)
Savory Dopyeok Sauce
- 1.5 cups broth (approx. 270ml)
- 1.5 Tbsp soy sauce
- 1/2 Tbsp oyster sauce (for umami)
- 1 Tbsp sugar
- 1/2 Tbsp sesame oil
- Pinch of black pepper
Broth Ingredients
- 5 cups water (approx. 900ml)
- 1/4 onion (washed thoroughly, skin on is fine)
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 1 stalk green onion (mainly white parts)
- 1 dried shiitake mushroom (or 1 fresh shiitake mushroom)
- 1.5 cups broth (approx. 270ml)
- 1.5 Tbsp soy sauce
- 1/2 Tbsp oyster sauce (for umami)
- 1 Tbsp sugar
- 1/2 Tbsp sesame oil
- Pinch of black pepper
Broth Ingredients
- 5 cups water (approx. 900ml)
- 1/4 onion (washed thoroughly, skin on is fine)
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 1 stalk green onion (mainly white parts)
- 1 dried shiitake mushroom (or 1 fresh shiitake mushroom)
Cooking Instructions
Step 1
First, prepare the broth that will form the base of your dopyeok. In a pot, combine 5 cups of water with the thoroughly washed 1/4 onion, 1 piece of kelp, 1 stalk of green onion, and 1 shiitake mushroom. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10 minutes to allow the flavors to meld. Strain the broth to remove the solids. Use this broth to cook a basic rice porridge. (Alternatively, you can use store-bought broth.)
Step 2
Next, make the dopyeok sauce. In a small bowl, whisk together 1.5 cups of the prepared broth, 1.5 Tbsp soy sauce, 1/2 Tbsp oyster sauce, 1 Tbsp sugar, 1/2 Tbsp sesame oil, and a pinch of black pepper. Stir until the sugar is dissolved, then set aside.
Step 3
Marinate the beef. Slice the 150g of beef sirloin into bite-sized pieces, slightly smaller than usual. Place them in a bowl and add 1 Tbsp Cheongju, a pinch of salt, and a pinch of black pepper. Mix well. Then, add 1/2 Tbsp egg white and 1/2 Tbsp potato starch, and knead until the mixture becomes slightly sticky. This will help tenderize the beef and ensure the marinade adheres well.
Step 4
Prepare the spinach and shiitake mushrooms. Trim the roots of the spinach and wash it thoroughly under running water to remove any dirt. For the shiitake mushrooms, remove the stems and slice the caps into bite-sized pieces, about 1cm thick.
Step 5
Slice the remaining vegetables. Thinly slice the 1/4 onion into strips. Cut the 2 carrot slices into thin, even pieces. Finely chop 1/2 red chili pepper (seeds removed if you prefer less heat) for color and a hint of spiciness.
Step 6
Now, let’s start stir-frying. Heat a pan over medium heat and add 1 Tbsp of grapeseed oil. Add the 1/2 Tbsp minced garlic, 1/2 Tbsp chopped green onion, a pinch of minced ginger, and optionally, the 1/3 Tbsp chopped Cheongyang chili pepper. Sauté for about 1 minute until fragrant, being careful not to burn the garlic and onions. You should smell a wonderful aroma from the aromatics.
Step 7
Once the aromatics are fragrant, add the sliced onion, carrot, and shiitake mushrooms to the pan. Stir-fry over medium heat for about 2-3 minutes, allowing the vegetables to soften slightly and release their natural sweetness. Cook until the onions become translucent.
Step 8
Add the marinated beef to the pan. Use chopsticks or a spatula to break up the meat and stir-fry until it changes color. Avoid overcooking, as this can make the beef tough. The beef should just be cooked through.
Step 9
Finally, add the prepared dopyeok sauce and the spinach to the pan. Gently toss everything together until the spinach wilts and the sauce evenly coats all the ingredients. Once combined, your topping is ready! To serve, spoon the warm porridge into a bowl and generously top it with the stir-fried mixture, creating the characteristic ‘dopyeok-dopyeok’ presentation. Garnish with the chopped red chili pepper for an attractive finish.
