Ingredients

• 250g beef brisket (chadolbagi)

• 2 cups rice

• 2 bunches water parsley (minari)

• 2 green onions

• 1 red chili pepper

Sauce

• 2 tbsp TK bulgogi galbi sauce

• 6 tbsp soy sauce

• 3 tbsp sesame oil

• 1 tbsp sesame seeds

• A dash of black pepper

• 1 tbsp cooking wine

Instructions

1. Rinse the rice and soak it in water.

2. Chop the stems of the water parsley into small pieces and set aside the leafy parts separately.

3. In a frying pan, cook the beef brisket.

4. Add the cooking wine, black pepper, and TK bulgogi galbi sauce, and stir-fry well.

5. In a pot, add the soaked rice, 1 tbsp sesame oil, and 1 tbsp soy sauce. Gently stir-fry together.

6. Pour in water equal to the amount of rice (2 cups) and bring to a boil while occasionally stirring. If the water seems too low, you may add a little more.

7. Once it starts boiling, reduce the heat to low and let it simmer.

8. After about 10 minutes of simmering, add the stir-fried beef brisket and chopped water parsley stems. Continue to steam until fully cooked.
   

For the Soy Sauce Seasoning:

1. In a bowl, mix the remaining soy sauce with chopped green onions and chopped red chili pepper. Add sesame oil and sesame seeds, and mix well.

2. Once the rice is fully cooked, mix gently, serve in bowls, and enjoy with the seasoned soy sauce on the side.