One-Pan Beef, Mushroom, and Cabbage Rice

This one-pan cabbage and rice dish is a simple, comforting meal where everything cooks together to create a savory, flavorful meal with minimal effort.

Cabbage is one of the most versatile vegetables you can keep in your kitchen, and it shows up constantly across many Asian cuisines: from stir-fries and dumpling fillings to soups, noodle dishes, and fermented staples like kimchi. It’s an ingredients that absorbs whatever flavors you cook it with while still holding its own texture, which is exactly why it works so well in so many different dishes!

I almost always have a couple heads of cabbage sitting in my fridge. It lasts a long time, it’s budget-friendly, and it stretches into so many meals that it’s become a true staple in my kitchen. But when I notice one starting to need to be used up, this one-pan cabbage and rice dish is my go-to.

What I love most about this dish is how everything just comes together in one pan. The cabbage softens into the rice as it cooks, adding sweetness and volume without needing much effort at all. It’s a meal that is both easy and satisfying – perfect for busy nights when you want something homemade but don’t want to overthink it.

One-Pan Beef, Mushroom, and Cabbage Rice

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• Author: Kyrié the Foodié
• Total Time: 25 minutes

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Description

This one-pan Korean-inspired beef, cabbage, and rice dish combines savory ground beef, earthy shimeji mushrooms, tender cabbage, and spicy-sweet gochugaru seasoning for an easy, comforting meal made in a single skillet.

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Ingredients

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• 1 lb ground beef
• 150 grams shimeji mushrooms (~one handful)
• 1/4 tsp pepper
• 1 tbsp soy sauce
• 4 cloves garlic, minced
• 1/2 tbsp gochugaru
• 1/2 tbsp dark soy sauce
• 1 cup jasmine rice (uncooked)
• 1 1/2 cups beef broth
• 1 tbsp honey
• Salt, to taste (I like to add this at the end – the type of chicken broth you use can alter the saltiness level of your rice, so yours may not even need salt. Always taste before adding!)
• ~1/3 small head cabbage (about 13 oz / 370 g) – don’t worry about being exact

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Instructions

1. Heat a large skillet or sauté pan (make sure it has a lid you will use later) over medium-high heat. Add the ground beef and cook until mostly browned, breaking it into small pieces as it cooks.
2. Add the shimeji mushrooms and black pepper. Continue cooking for a few minutes, until the mushrooms have softened.
3. Stir in the minced garlic, gochugaru, soy sauce, and honey. Cook for about 30 seconds, stirring constantly, until fragrant.
4. Add the uncooked jasmine rice and beef broth. Stir well to combine.
5. Pile the cabbage on top of the rice mixture. Cover with a lid and reduce the heat to maintain a gentle simmer.
6. Cook for 15 – 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan, until the rice is tender and most of the liquid has been absorbed. If a few crispy bits form on the bottom, don’t worry -they’re yummy!
7. Taste and season with salt as needed before serving. The amount of salt you’ll need depends on how salty your beef broth is, so always taste first.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 3-4