Korean Pot Rice with Steak (Sotbap)

Korean pot rice (sotbap) is a simple one-pot meal with fluffy rice, grilled beef steak, and savory Korean flavors. No special tools needed—just a stovetop and a good pot.

Lately, I’ve been on a bit of a sotbap kick——Korean pot rice bowls served piping hot in cozy little restaurants. This one-pot dish (솥밥, sotbap) has become wildly popular, and it’s easy to see why: perfectly cooked rice, layered with flavor, and topped with all kinds of delicious things.

Out of all the variations I’ve tried, the grilled beef steak version is hands-down my favorite. It’s smoky, satisfying, and super easy to make at home. No fancy equipment required—just a regular pot and your stovetop. It’s the kind of weeknight-friendly comfort food that feels special but doesn’t stress you out. Plus, this Korean-style beef rice bowl is one the whole family will devour.

What is Sotbap?

Sotbap (솥밥) means “pot rice” in Korean. It’s a traditional way of cooking short-grain rice in a small individual pot, often with toppings like vegetables, seafood, or meat layered on top. The rice cooks with just the right amount of steam and heat, creating a fluffy texture with a slightly crispy bottom layer called nurungji—a beloved part of the dish.

These days, sotbap restaurants in Korea offer all kinds of varieties, from mushroom sotbap and seafood sotbap to kimchi pork and grilled beef steak (my favorite!). While it’s often made in a stone (like dolsot) or iron pot, you can easily recreate it at home using a regular pot or donabe.

Whether you’re new to Korean cooking or just looking for a quick, satisfying meal, this steak pot rice delivers. It’s simple, hearty, and full of flavor—no special equipment needed.

Ingredients for This Recipe and Success Tips

Rice — Use Korean short-grain rice or any good-quality short grain variety. The key is to soak the rice for at least 30 minutes—this helps it cook evenly and achieve that signature fluffy texture. Add a small piece of dried kelp (dashima) to the soaking water. It infuses the rice with subtle umami and a deeper savory flavor.

Beef — Choose a high-quality steak cut like ribeye, striploin, or sirloin for a flavorful, tender, and perfect quick cooking. Season the beef however you like: with a steak rub, simple salt and pepper, or a splash of soy sauce. No need to marinate—just sear and go.

Korean Tuna Sauce — This underrated pantry gem adds a savory kick when mixed into the rice water before cooking. Think of it as a light, umami-rich seasoning. If you don’t have it, Tsuyu (Japanese noodle soup base) makes a great substitute.

Green Onion — It brings a savory base flavor that ties the whole dish together. Want it heartier? Add sautéed spinach, kale, or mushrooms—just cook them separately and mix in at the end.

Butter (Optional) — Just a small pat of butter added after cooking makes the rice extra fragrant and silky. It’s not traditional, but it’s tasty.

Garlic (optional) — Fried garlic chips add crispy texture and a nutty aroma to the rice bowl.

Topping Sauce — A simple yet powerful mix of soy sauce, sesame oil, gochugaru (Korean chili flakes), sesame seeds, and a little sugar. Drizzle this over your finished bowl for that final punch of Korean flavor. It’s what takes this from “good” to “crave-worthy.”

How to Make Korean Pot Rice with Steak (Sotbap)

Soak the rice: Rinse and soak Korean short-grain rice in water with a small piece of dried kelp (dashima) for 30 minutes. Save 1 cup of the soaking water to use for cooking.

Toast and simmer: Melt a little butter in your pot, then lightly toast the soaked rice until it looks slightly dry. Add the reserved water and a splash of Korean tuna sauce (or tsuyu), bring to a boil, then cover and simmer over low heat for 10 minutes.

📌 Smart Tip: Want that crispy bottom layer (nurungji)? Let it sit an extra 5 minutes on low heat after cooking. Curious about stovetop rice techniques? Check out my guide to cooking rice on the stove for more tips.

Toppings: While the rice simmers, pan-fry thin slices of garlic until golden and crispy. Season your beef. I used a steak rub, but salt and pepper works too.

Grill the steak. Sear it in a hot pan until the surface is browned and the inside is still juicy. Let the steak rest and slice it thin.

📌 Pro Tip: Undercook the steak slightly—it’ll finish cooking with the rice in the pot later.

Finish the pot: Once the rice is done, turn off the heat. Add the steak, and chopped green onion on top. Cover again and let it steam for 2 more minutes. The residual heat will warm everything through and finish the steak perfectly.

📌 Optional: Add a dab of butter here for an extra boost of aroma and richness.

How to Serve Korean Pot Rice

To enjoy sotbap the traditional way, drizzle it with a Korean-style topping sauce made from soy sauce, sesame oil, gochugaru, sesame seeds, and a pinch of sugar. Mix everything together in your bowl.

Top with crispy fried garlic and a raw egg yolk for added texture and richness—optional, but worth it. Serve as a complete one-pot meal, or pair with simple Korean sides like kimchi, pickled radish, or soup.

And if you’ve got a crispy rice layer (nurungji) at the bottom of the pot, pour in a bit of hot water and let it steep—it turns into a warm, toasty rice tea that Koreans love to sip after a meal.

You Might Also Like…

• Bibimbap (with Ground Beef)
• Authentic Bulgogi (Korean Beef)
• Kimchi Fried Rice

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