Tomahawk and Olive Pot Rice - Cooking the Rice in Bone Broth Makes a World of Difference

Steps

1. 1

   Mix ssamjang, dark soy sauce, mirin, sugar, sesame oil, minced ginger, and water to make the pot rice sauce.

2. 2

   Season the tomahawk with salt on both sides and grill for 4 minutes, flipping every 30 seconds.

3. 3

   Separate the tomahawk meat from the bone and slice into bite-sized pieces.

4. 4

   In the same pan, add rice and the white part of green onion and stir-fry for 30 seconds, then add the bone, pot rice sauce, and green olives and bring to a boil.

5. 5

   Reduce to low heat and cook for 15 minutes, then place unsalted butter, the green part of green onion, and the steak on top, cover, and let rest.

6. 6

   Gently mix and plate to serve. Toasted sesame seeds and furikake make it even better.