Simple Sotbap: Korean Clay Pot Rice - Beef & Mushroom!
Oh, a new neighbor has finally arrived – Seora!
With our newborn, it feels like we're living life in sprints!
After feeding her, we manage to snatch an hour, maybe two, to eat, work, and find some peace of mind – haha.
So, what's cooking at home?
Sotbap is the Korean term for clay pot rice.
Today, I'd like to share a simple yet incredibly delicious sotbap recipe we've been enjoying on-and-off for the past two months.
The real beauty of this dish lies in its simplicity!
It requires just a handful of ingredients and an uncomplicated sauce. Plus, you don't need to make any additional banchans (side-dishes).
You’ll feel full with a nutritious bowl of sotbap!
Key Cooking Tips for Korean Clay Pot Rice (솥밥):
For the best results, cook this dish in a clay pot (we use this one) to ensure even heat distribution. If you don't have one, a thick-bottomed pot will do the job.
The critical factor here is using thinly sliced beef with a decent amount of fat. The fat provides a flavorful foundation for the rice.
When shopping at Korean markets, ask for 'Woo-Samgyeop' (우삼겹) – thinly sliced beef brisket.
You can also opt for 'Chadolbaegi' (차돌박이) if you're willing to spend a bit more (it's from a different part of the brisket).
If a Korean market isn't nearby, look for shabu-shabu beef cuts at any Asian market.
Don't forget to pre-soak the rice to reduce its cooking time.
Also, cook over LOW heat to prevent burning.
Also, ensure that you give it a final 10 minutes to simply sit (without heat), as this is when the rice becomes fluffy, and all the flavors meld together.
Save leftovers - and reheat in the microwave for 1 minutes. Just like pizza - tastes even better the next day!
Ah, we hope our baby Seora grows quickly, so we can enjoy these delicious meals with her!
Neighbors - one thing.
We love waking up and scrolling through picture of your dishes! If you made this recipe, tag us on IG!
And if you're cooking alone tonight, no worries! Listen to our latest podcast as you prep 😀
- 2 Cups White Rice
- 3 Shiitake Mushroom (or other mushroom)
- A handful Beech Mushrooms (or other mushroom)
- 5-8 stalks Green Onion (or scallions)
- 150 grams Thinly Sliced Beef (Use Woo-Samgyeop 우삼겹 or Chadolbaegi 차돌박이) (Simply grab 3 large handfuls)
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Mirin
- 1 Tablespoon Tuna Fish Sauce (or any other fish sauce)
- Measure 2 cups of rice. Give the rice a rinse under running water.
- Then let the rice sit in cold water for 30 minutes - 1 hour (this is a key step!)
- While you wait, prep the other ingredients.
- Slice 3 Shiitake Mushrooms into thin slices.
- Then prep a small handful of Beech Mushroom - separate individual stalks from the base.
- Prep and clean any other mushroom that you intend to use.
- Thinly cut 6-8 stalks of green onions.
- Make marinade sauce by mixing: Soy Sauce (3 Tablespoons), Mirin (1 Tablespoon) and Tuna Fish Sauce (1 Tablespoon)
- Measure 2 cups of water (500ml) and set aside. We'll use it later.
Make Clay Pot Rice
- After 30 minutes of soaking, let's drain the water from the rice. Set aside.
- Now, take out a large clay pot. Place on medium heat and add in a drizzle of cooking oil.
- When the oil is hot, add in the frozen beef slices (150-200g).
- Cook beef until it's 50% cooked through, then add in the rice marinade.
- Keep stirring in the sauce until the beef is fully cooked (no more red) - then add in the soaked rice.
- Stir the rice evenly in the sauce for 1 minute.
- After 1 minute, add-in 2 cups (500ml) of water.
- Now reduce the heat to a LOW.
- Add all of the mushrooms on top - space them out evenly with your fingers.
- Then place the lid on. Set a timer for 15 minutes.
- After 15 minutes, turn off heat.
- Then let it rest for 10 minutes - this step is important! DO NOT OPEN THE LID.
- After 10 minutes, the rice is ready!
- Garnish with the chopped spring onions - then mix the rice and serve in individual bowls!
- Save any leftovers in Tupperware... and microwave for 1 minute!