In a pot, add the beef brisket and stir-fry until cooked.

Add the chopped aged kimchi and shiitake mushrooms, and stir-fry them together with the beef.

Season the mixture with soy sauce and cooking wine, then mix well.

Add the soaked white rice to the pot and stir to combine all ingredients.

In a separate container, mix water and tsuyu sauce. Pour the mixture into the pot.

Stir the rice until it comes to a boil and has a porridge-like consistency.

Once boiling, cover the pot with a lid, reduce to low heat, and simmer for 15 minutes.

After 15 minutes, turn off the heat. Open the lid, add a handful of water dropwort (minari) on top of the rice.

Cover the pot again and let it steam for 10 minutes to finish.

The pot rice is now complete. Mix well and enjoy, optionally wrapping it in seaweed.