A comforting Korean one-pot rice dish with juicy steak, earthy mushrooms, and savory soy butter sauce
Steak Pot Rice, or steak sotbap (스테이크 솥밥), is one of those dishes that feels effortlessly luxurious. A pot of fluffy rice is cooked in rich anchovy broth with garlic and mushrooms, then topped with perfectly seared steak and finished with a savory soy-based sauce. As the steak rests over the steaming rice, its juices seep into every grain, creating a meal that's simple yet deeply satisfying.
Although it looks restaurant-worthy, it's surprisingly easy to make at home. Once everything comes together in one pot, all that's left to do is gently mix everything together and enjoy.
Sotbap (솥밥) literally means "pot rice." Traditionally, it refers to rice cooked in a heavy pot rather than an electric rice cooker. Before rice cookers became commonplace, this was how Korean families prepared rice every day.
In recent years, sotbap has experienced a huge revival in Korea. Specialty sotbap restaurants have become incredibly popular, serving beautifully presented pots of rice topped with everything from grilled eel and abalone to mushrooms, salmon, beef, and steak. Part of its appeal is the texture. The rice develops a lightly toasted crust on the bottom while staying fluffy and tender throughout, making every bite a little different. It's comfort food that also feels special enough for a nice dinner.
Steak has become one of the most popular modern variations. The rich, buttery beef pairs beautifully with the delicate flavor of the rice, making it an approachable version that's easy to recreate at home.
One of the secrets to great Korean rice dishes is anchovy broth (myeolchi yuksu, 멸치육수). It doesn't make the rice taste fishy. Instead, it adds a subtle layer of umami that gives the rice far more depth than cooking it with plain water.
If you don't have homemade broth, don't worry. Korean anchovy broth comes in many convenient forms, including seasoning cubes, powder, stock coins, and tea bags that simply steep in water. If none are available, plain water still produces delicious results.
One of the best things about sotbap is that you don't need any special equipment.
Choose a pot with a tight-fitting lid to trap steam while the rice cooks.
Rinse the rice several times until the water runs mostly clear. Soak it for 30 minutes, then drain thoroughly.
Pat the steak completely dry with paper towels and season generously with salt. Return it to the refrigerator while you prepare the remaining ingredients. Allowing the surface to dry helps create a better crust when searing.
Thinly slice your mushrooms and finely chop the green onions.
Shiitake mushrooms are the classic choice for Korean sotbap, but mini portobello mushrooms work beautifully as well and are what I used.
Combine the light soy sauce, dark soy sauce, mirin (or rice wine), and sugar in a small bowl. Stir until the sugar dissolves.
Heat your pot over medium heat. Melt 1 tablespoon of butter, then sauté the garlic until fragrant, about 30 seconds.
Add the drained rice and stir continuously for about one minute until the grains begin turning slightly translucent around the edges.
Pour in the anchovy stock.
If you're using water instead, simply add your preferred Korean anchovy broth seasoning, whether it's a cube, powder, stock coin, or broth packet. Plain water also works if that's all you have.
Cook over medium-high heat until the liquid begins boiling, stirring occasionally to prevent the rice from sticking to the bottom.
Once the liquid has noticeably reduced, scatter the sliced mushrooms evenly over the rice.
Cover with a lid, reduce the heat to its absolute lowest setting, and cook for 10 minutes.
While the rice cooks, prepare the steak.
Preheat a cast iron or stainless steel skillet until very hot. Add the cooking oil, then sear the steak until it's just slightly under your preferred doneness. Cooking time will vary depending on steak thickness and stove power. In my case, I wanted medium, and cooked a 1-inch steak for 3 minutes on each side, flipping every 30 seconds.
Let the steak rest for 5 to 10 minutes before slicing it thinly against the grain.
If timing feels stressful, you can cook the steak beforehand and start the rice while it's resting.
After the 10 minutes are up, turn off the heat.
Leave the lid closed and allow the rice to steam in the residual heat for another 10 minutes.
Open the lid and pour the prepared sauce evenly over the rice. Gently mix everything together.
Arrange the sliced steak on top and sprinkle over the chopped green onions.
Cover the pot again and let everything rest for 5 minutes. The residual heat will gently warm the steak, allow some of its juices to soak into the rice, and mellow the sharpness of the green onions.
Top with the remaining tablespoon of butter and let it melt into the rice. Drizzle with truffle oil if using, then serve immediately while hot.