Korean Beef and Vegetable Rice Porridge (Soegogi-yachaejuk)

Rinse the rice, soak in cold water at least 30 minutes, then drain. Keep ground beef refrigerated until cooking and finely chop all vegetables.

Warm about 2 tsp of the sesame oil in a heavy pot over medium heat, add ground beef and stir to break up clumps until no longer pink.

Add garlic and onion; cook until onion starts becoming translucent. Stir in drained rice for about 3–4 minutes.

Stir in carrot, peppers and broccoli for one minute, then add 7 cups water. Cover and cook at medium-high heat about 20 minutes, partially uncovering if it foams up.

Stir from the bottom, lower heat and simmer covered about 10 more minutes until rice and vegetables are tender. Confirm the ground beef is fully cooked throughout.

Mix in 2 tbsp fish sauce or soup soy sauce and the remaining 1 tsp sesame oil. Serve with optional gim and sesame. Cook ground beef to at least 71°C (160°F).