5.0 from 6 votes
Korean Pot Rice with Steak (Sotbap)
This Korean pot rice with steak (sotbap) is a simple one-pot meal made with fluffy short-grain rice, seared beef, and a savory Korean-style sauce. Comforting, flavorful, and easy to make on the stovetop!
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 2 people
Calories: 543 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
- 1 cup rice
- 1 piece dried sea kelp
- 1 tbsp butter
- 1 tsp Korean tuna sauce or tsuyu
- 2 tbsp cooking oil
- 10 cloves garlic sliced, optional
- 12 oz (315 g) beef steak ribeye, NY strip, or sirloin
- 1-1/2 tsp steak rub or salt & pepper or soy sauce to season
- 3-4 green onion finely chopped
- 1 raw egg yolk optional
Topping sauce
- 3 tbsp soy sauce low sodium preferred
- 1/2 tbsp Korean chili flakes (gochugaru)
- 1/2 tsp sugar
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Rinse Korean short-grain rice until the water runs mostly clear. Soak it in water with a small piece of dried kelp (dashima) for 30 minutes. After soaking, reserve 1 cup of the soaking water to use for cooking, and drain the rest.
- In a thick-bottomed pot or donabe, melt 1 tablespoon of butter over medium heat. Add the soaked rice and stir gently for 1–2 minutes until the grains look slightly dry and coated.
- Pour in the reserved 1 cup of soaking water and about 1 teaspoon of Korean tuna sauce (or tsuyu). Bring to a boil, then immediately reduce the heat to low. Cover with a lid and simmer for 12 minutes.Optional: For a crispy bottom (nurungji), continue cooking for another 5 minutes on very low heat.
- While the rice is simmering, fry sliced garlic in a bit of oil over medium heat until golden and crisp; set aside. Season your steak with your favorite steak rub, salt and pepper, or soy sauce. Sear the steak in a hot pan until browned on the outside but still slightly underdone inside. Rest the steak for a few minutes, then slice.Tip: Slightly undercook the steak—it will finish cooking in the pot with the rice.
- When the rice is done, turn off the heat. Layer the hopped green onion, and sliced steak on top of the rice. Add a dab of butter if desired. Cover again and let it steam for 2 minutes with the residual heat.
- For topping sauce: In a small bowl, mix soy sauce, gochugaru, sugar, sesame oil, and sesame seeds, to make a savory Korean-style sauce for serving.
- To serve: Sprinkle the fried garlic and place a raw egg yolk on top of the pot rice for a rich, creamy finish (highly recommended!). You can mix everything right in the pot or scoop the rice and toppings into a bowl, drizzle with the sauce, and stir well before serving—either way, it’s delicious.If you’ve made nurungji, pour a little hot water into the pot and let it steep—this makes a warm, nutty rice tea often served at the end of a Korean meal.
Cup of Yum
Nutrition Information
Calories
543kcal
(27%)
Carbohydrates
92g
(31%)
Protein
15g
(30%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Cholesterol
98mg
(33%)
Sodium
1808mg
(75%)
Potassium
766mg
(22%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2347IU
(47%)
Vitamin C
31mg
(34%)
Calcium
161mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 543
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 92g | 31% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 98mg | 33% |
| Sodium | 1808mg | 75% |
| Potassium | 766mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2347IU | 47% |
| Vitamin C | 31mg | 34% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.