Mushroom Bulgogi Sotbap – Korean Pot Rice with Beef

Mushroom bulgogi sotbap is the kind of meal that looks restaurant level, but cooks up with everyday steps: make simple Korean pot rice (sotbap), quickly stir-fry bulgogi beef with mushrooms, then pile it on top and let the aromas do the rest.

Sotbap is all about contrast—fluffy rice on top, a lightly crisp nurungji layer at the bottom, and a juicy topping that seasons every bite. Here, oyster mushroom bulgogi adds a savory, bouncy texture that makes the beef go further (and tastes like you planned it that way).

If you’re new to Korean home-style cooking, this is a great place to start. The ingredient list is short, the timing is flexible, and you can even turn it into an easy Korean rice bowl with leftover rice.

What is Mushroom Bulgogi Sotbap?

Sotbap literally means “pot rice”—rice cooked in a small pot with a tight lid instead of a rice cooker. It’s prized for its texture: fluffy grains on top and, if you want it, a lightly crisped bottom layer.

In this Mushroom Bulgogi Sotbap, the topping is a fast stir-fry of thinly sliced beef, oyster mushrooms, onion, and scallions, seasoned in a bulgogi-style marinade. You spoon the mushroom bulgogi over the hot rice, then finish with sesame oil and sesame seeds for that unmistakable Korean aroma.

Why You'll Love Mushroom Bulgogi Sotbap

This recipe offers several compelling reasons to make it a regular in your meal rotation:

• Minimal cleanup: Everything cooks in one pot, making preparation and cleanup a breeze
• Versatile: Works equally well as a main dish or side
• Flavor-packed: The marinade creates depth of flavor that penetrates the mushrooms beautifully
• Nutritious: Combines protein, vegetables, and whole grains in one meal
• Customizable: Easily adaptable for different dietary preferences and available ingredients

Ingredients (serves 2)

For the sotbap (pot rice)

• 85 g short-grain rice (about 1/2 cup)
• 110 ml water (about 1/2 cup), plus more for rinsing

For the mushroom bulgogi topping

• 100 g thinly sliced beef (bulgogi cut)
• 50 g oyster mushrooms, torn into bite-size strips
• 1/2 medium onion, thinly sliced (about 140 g)
• 1/2 stalk Korean/large scallion, diagonally sliced (about 50 g)
• 2 tablespoons neutral cooking oil

Bulgogi seasoning

• 3 tablespoons Yondu (Korean fermented soy seasoning)
  • Substitute: 2 tablespoons soy sauce + 1 tablespoon water or mild broth
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons minced garlic
• Black pepper, to taste

To finish

• 2–3 thin scallions, finely sliced (about 25 g)
• Toasted sesame seeds, to taste
• Sesame oil, a small drizzle

How to Make Mushroom Bulgogi Sotbap

Rinse and soak the rice

Rinse the rice 2–3 times in cool water, gently swishing so you don’t break the grains. Soak until the grains look opaque/whiter, 10–30 minutes. Drain well.

Tip: While the rice soaks, prep the vegetables and season the beef to save time.

Start the sotbap (pot rice)

Add the drained rice and water to a small heavy pot with a lid (or a small saucepan with a tight-fitting lid). Cover.

Cook over medium heat for 15 minutes, then reduce to low heat for 10 minutes. Turn off the heat and keep covered for 5 minutes to finish steaming.

For a deeper dive on pot-on-the-stove rice, link to your guide: How to Make Sotbap (Korean Pot Rice).

Season the beef

Pat the beef dry with paper towel. In a bowl, mix beef with Yondu (or soy sauce mixture), sugar, minced garlic, and a few grinds of black pepper. Marinate for 5 minutes.

Build flavor: scallion oil + onions

Heat a skillet over medium heat. Add the cooking oil and sliced Korean/large scallion. Stir-fry about 1 minute until fragrant, then add the onion and cook until the edges begin to brown.

Stir-fry the mushroom bulgogi

Increase heat to high. Add the marinated beef and oyster mushrooms. Stir-fry briskly for about 2 minutes, just until the beef is cooked through and the mushrooms are tender.

Assemble and finish

Spoon the mushroom bulgogi over the hot sotbap. Top with thin scallions, a light drizzle of sesame oil, and toasted sesame seeds.

Eat it as-is, or gently mix the topping into the rice so the bulgogi seasoning coats every grain.

Tips, Variations & Serving Ideas

• No pot? No problem. Make rice in a rice cooker (or use leftover rice) and serve the mushroom bulgogi on top for a fast bulgogi rice bowl.
• Chase the crispy bottom (nurungji). If you love that toasted layer, let the rice sit covered a few extra minutes after cooking. When serving, scrape a little from the bottom for that classic sotbap crunch.
• Make it spicy. Add sliced Cheongyang chili, or serve with a spoon of spicy seasoning sauce. (Great place for an internal link: Gochujang Sauce.)
• Serve it Korean home-style. Pair with Kimchi, a simple soup like Doenjang Jjigae, or a quick banchan such as Kongnamul Muchim.