Korean Sotbap (Steak and Mushroom Stone Rice)

Name: Korean Sotbap (Steak and Mushroom Stone Rice)
Total time: 50 min
Ingredients: 1 1/2 cup short-grain rice; 2 packets OMA Instant Miyeok-Guk; 1 cup dried shiitake mushrooms; 1 tbsp Sessy Sesame Oil; 1 tbsp garlic, minced; 1 tablespoon scallions, thinly sliced; 6-8oz Ribeye or New York Strip; 1 tsp neutral oil; 3 cloves garlic, sliced; Kosher salt, to taste; Black pepper, to taste; 4 tbsp Sessy Soy Sauce; t tbsp garlic, minced; 2 tbsp water; 2 tsp rice vinegar; 2 tsp Sessy Sesame Oil; 2 tbsp scallion, finely chopped; 2 tsp gochugaru; Toasted sesame seeds

OMA and Sessy have teamed up to bring you this super easy and flavorful pot rice. We've combined OMA Instant Miyeok-Guk (seaweed soup) and Sessy Sesame Oil for a nutty and umami-packed bowl you'll be making all the time this fall. ENTER OUR KOREAN PANTRY GIVEAWAY (ends 10/21)

Ingredients

Pot Rice

1 1/2 cup short-grain rice
2 packets OMA Instant Miyeok-Guk
1 cup dried shiitake mushrooms
1 tbsp Sessy Sesame Oil
1 tbsp garlic, minced
1 tablespoon scallions, thinly sliced

Steak

6-8oz Ribeye or New York Strip
1 tsp neutral oil
3 cloves garlic, sliced
Kosher salt, to taste
Black pepper, to taste

Sauce

4 tbsp Sessy Soy Sauce
t tbsp garlic, minced
2 tbsp water
2 tsp rice vinegar
2 tsp Sessy Sesame Oil
2 tbsp scallion, finely chopped
2 tsp gochugaru
Toasted sesame seeds

Time to Make (50 mins)

Level up this recipe with Sessy

Sesame Oil (250 mL)

$17.50

Soy Sauce (250 mL)

$12.00

Instructions

Step One

Soak the dried shiitake mushrooms in warm water for 20-30 minutes, or until completely rehydrated. Remove and squeeze dry. Slice the mushrooms and reserve the strained soaking liquid.

Step Two

Prepare the OMA Instant Miyeok-Guk according to the package directions, replacing part of the water with reserved shiitake soaking liquid.

Step Three

Rinse the rice until the water runs mostly clear. Soak for 20 minutes, then drain well.

Step Four

Sautee garlic, scallion whites, and sliced shiitake mushrooms in sesame oil.

Step Five

Add the rice and prepared miyeok-guk broth to a heavy-bottomed pot. Bring to a boil over medium-high heat. Reduce to low, cover, and cook for 10-12 minutes, or until the rice is tender.

Step Six

Combine the soy sauce, water, rice vinegar, sesame oil, scallions, chili, and sesame seeds. Mix well and set aside.

Step Seven

Season the steak with salt and black pepper. Heat a cast-iron or heavy skillet over high heat. Add neutral oil and sear the steak until deeply browned on both sides. Cook less than your desired doneness and rest for 5-7 minutes.

Step Eight

Slice the rested steak and arrange it over the pot rice. Sprinkle with toasted sesame seeds and scallion greens. Turn off the heat and let the rice rest, covered, for 10 minutes.

Step Nine

Gently fluff the rice and stir in toasted sesame oil. Serve the soy sauce alongside the rice so it can be drizzled over the rice and steak, or mixed into individual bites.

Products Used

Uses Sesame Oil Uses soy sauce

Tip

Use any protein you'd like!