Korean Pot Rice with Steak (Sotbap)

Korean rice in the pot (SOTBAP) is a simple meal alone with soft rice, grilled beef steak and savory Korean flavors. There are no special tools: only a hob and a good pot.

Korean pot rice with grilled steak served in a pot.

Lately, I have been a bit in a Sotbap kick – – Korean serving rice bowls serve in small welcoming restaurants. This dish at a bit (솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 솥밥 ostep

Among all the variations I have tried, the version with grilled beef steak is my favorite at low hands. It is smoked, satisfactory and super easy to prepare at home. No elegant equipment is required: only a normal pot and your hob. It is the type of comfortable food for the week that seems special but do not stress you. In addition, this bowl of Korean -style beef rice is to devour the entire family.

Simple Korean comfort food - Pot rice with beef steak.

What is Sotbap?

Sotbap (솥밥 솥밥) means “Coreo’s pot rice”. It is a traditional way of cooking short gray rice in a small individual pot, often with seasonings such as vegetables, seafood or stratified meat at the top. Rice cooks with the right amount of steam and heat, creating a soft consistency with a slightly crunchy cross -country layer called Nurungji, a beloved part of the dish.

In these days, Sotbap restaurants in Korea offer all types of varieties, from sotbaps of mushrooms and fish sotbaps to Kimchi pig and grilled beef steak (my favorite!). While it is often made of a stone (such as dolsot) or in iron pot, you can easily recreate it at home using a normal pot or donab.

Whether you are new for Korean cuisine or looking for a quick and satisfactory meal, this rice for steaks offers. It is simple, abundant and full of flavor, no special equipment necessary.

Slice grid steak on Korean -style pot rice.

Ingredients for this successful recipe and suggestions

Rice -Us the Korean short rice or any variety of good quality short wheat. The key is to immerse the rice for at least 30 minutes: this helps to cook evenly and obtain that soft signature. Add a small piece of dry algae (dashima) on the soaking water. It instills rice with a thin umami and a deeper salty flavor.

Beef -The a high quality steak cut of steak such as Ribeye, scream or countersigned for a tasty, tender and perfect quick cuisine. Season the beef as you prefer: with an rubbing of steak, salt and simple pepper or a splash of soy sauce. There is no need to marinate, only sear and go.

Korean tuna sauce – This gem of the underestimated pantry adds a salty kick when mixing with rice water before cooking. Think like a light seasoning full of umami. If you don’t have it, Tsuyu (Japanese noodle soup base) is an excellent substitute.

Green onion – It combines a salted basic flavor that combines the entire dish. Do you want it more extraordinary? Add spinach, cabbage or Sautéed mushrooms: cook only separately and mix in the end.

Butter (optional) – Only a small pocket of butter added after cooking makes the rice more fragrant and silky. It is not traditional, but it is tasty.

Garlic (optional) – Fried garlic chips Add crunchy consistency and a hazelnut aroma to the rice bowl.

Toping sauce – A simple but powerful mix of soy sauce, sesame oil, Gochugaru (Korean chilli flakes), sesame seeds and a little sugar. Make the lawn for your finished bowl for that last punch of the Korean flavor. This is what this is “good” to “worthy of an arm”.

How to prepare the Korean pot rice with steak (Sotbap)

Dip short grain rice with dry algae in water.

Immerse the rice: Rinse and dip the Korean short gray rice in the water with a small piece of dry algae (dashima) for 30 minutes. Save 1 cup of soap water to be used for cooking.

Toast and simo: Melt some butter in your pot, then slightly toasted the rice soaked until it seems slightly dry. Add the reserved water and a splash of Korean tuna sauce (or tsuyu), bring to a boil, then cover and cook on low heat for 10 minutes.

📌 Smart suggestion: Do you want that crunchy bottom layer (Nurungji)? Leave it sit for 5 minutes more on low heat after cooking. Curious of rice techniques on the hob? Take a look at my guide to cook the rice on the stove for further suggestions.

Fried garlic up to a clear golden browning to be used as a condiment for rice with Korean pot (SOTBAP)

Condiments: While the rice cleared, use slices of garlic up to golden and crunchy. Season your beef. I used a steak, but salt and pepper also work.

Grill the steak. Sush it in a hot pan until the surface is golden and the interior is still juicy. Let the steak rest and cut it thin.

📌 For the tip: Under cook the steak lightly: it will finish cooking with rice in the pot later.

Rice kitchen in a pot with steak and green onion at the top.

The pot ends: Once the rice is finished, turn off the heat. Add the steak and chopped green onion on top. Cover again and let it steam for another 2 minutes. The residual heat will heat everything and the steak will end perfectly.

📌 Optional: Add a touch of butter here for an extra push of aroma and wealth.

How to serve Korean pot rice

To enjoy Sotbap in the traditional way, season with a Korean -style dressing sauce based on soy sauce, sesame oil, dropgaru, sesame seeds and a pinch of sugar. Mix everything together in your bowl.

Top with crunchy fried garlic and a raw egg yolk for further consistency and wealth, optional, but it is worth it. Serve as a complete meal or combine simple Korean sides such as Kimchi, Sottaceto Ravanello or soup.

And if you have a layer of crunchy rice (Nurungji) on the bottom of the pot, pour a little hot water and leave it steep: it turns into a hot and toasted rice tea that the Koreans love to sip after a meal.