Ground Beef and Potato One-Pot Rice

For the secret stock

1. Combine the water, soy sauce, mirin, and chicken bouillon powder in a measuring cup and mix well.

For the optional sauce

2. In a small bowl, whisk together the soy sauce, mirin, Korean chili pepper flakes, toasted sesame oil, chopped green onion greens, and toasted sesame seeds.

For the pot rice

3. Heat the neutral oil in a heavy-bottomed pot over medium-high heat.

4. Add the ground beef, season with kosher salt, and let it sear without disturbing for 3 minutes.

   Then 3 min of waiting

5. Stir in the minced garlic and the chopped white parts of the green onions.

6. Add the sliced mushrooms and diced potatoes.

7. Sauté everything together, stirring frequently, for 4 minutes.

8. Add the rinsed uncooked short-grain rice to the pot and stir continuously for 1 minute to coat the grains and soak up the flavors.

9. Pour in the prepared secret stock mixture and give it a good stir, scraping up any browned bits from the bottom of the pot.

10. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes.

    Then 15 min of waiting

11. Turn off the heat and let the pot sit, covered, to steam for 10 minutes.

    Then 10 min of waiting

12. Remove the lid, scatter the remaining chopped green onion greens and a pat of unsalted butter over the rice, fluff with a rice paddle, and serve warm with the optional sauce.