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.
Ingredients
Scale
- 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
Instructions
- 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.
- Add the shimeji mushrooms and black pepper. Continue cooking for a few minutes, until the mushrooms have softened.
- Stir in the minced garlic, gochugaru, soy sauce, and honey. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add the uncooked jasmine rice and beef broth. Stir well to combine.
- Pile the cabbage on top of the rice mixture. Cover with a lid and reduce the heat to maintain a gentle simmer.
- 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!
- 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