Gochujang Ground Beef with Roasted Garlic & Green Pepper
This spicy-sweet gochujang ground beef is packed with roasted garlic, green pepper, and scallions. Fast, bold, and endlessly versatile—serve it in lettuce wraps, rice bowls, or tacos.
The Best Basmati Rice Ever (Thanks to Julie Sahni)
Even my 11-year-old noticed. That’s how good it is.
Back when I attended culinary school, I had the honor of assisting the legendary Julie Sahni during a cooking demo. She called me her gobong—which I’m pretty sure meant boy who fetches me things. I’ll take it. Julie's food was deeply rooted, masterful, and joyful. This rice recipe is straight from her playbook, and it’s flawless.
The first time I made it for my son, he actually said, “This is really good rice.” If you’ve ever cooked for an 11-year-old, you know that kind of unsolicited praise is rarer than a clean kitchen after taco night.
Ingredients
- 2 cups basmati rice
- 4 cups water
- (Optional) Pinch of saffron
Instructions
- Rinse the rice under running water 9 times, or until the water runs clear. (Yes, nine. Trust the process.)
- Soak the rice in 4 cups of water for 30 minutes.
- Drain the soaking water into a wide-bottomed pan and bring it to a boil.
- Add the soaked rice to the boiling water and stir gently with a knife (Julie’s trick for not breaking the grains).
- (Optional: Sprinkle in a pinch of saffron now for magic.)
- Bring it all back to a boil, then partially cover, lower heat to a simmer, and cook for 15 minutes.
- Reduce the flame to its lowest setting (use flame tamers or egg cookers if you’ve got ’em), cover tightly, and cook for another 10 minutes.
- Turn off the heat and let the rice sit, completely covered and undisturbed for 5 more minutes.
- Fluff with a fork, serve, and take all the compliments.
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