Korean Pot Rice with Steak (Sotbap)

Ingredients

• 1 cup (185 g) uncooked short-grain or medium-grain rice
• 1 piece (approx. 10 cm square) dried sea kelp
• 1 tbsp (14 g) butter
• 1 tsp (5 ml) Korean tuna sauce (or tsuyu)
• 2 tbsp (30 ml) cooking oil
• 10 cloves garlic (sliced, optional)
• 12 oz (315 g) beef steak (ribeye, NY strip, or sirloin)
• 1-1/2 tsp (7.5 ml) steak rub (or salt & pepper or soy sauce to season)
• 3-4 green onion (finely chopped)
• 1 raw egg yolk (optional)
• 3 tbsp (45 ml) soy sauce (low sodium preferred)
• 1/2 tbsp (7.5 ml) Korean chili flakes (gochugaru)
• 1/2 tsp (2.5 g) sugar
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (9 g) toasted sesame seeds

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.