Korean Pot Rice with Steak (Sotbap)

Steps

1. Rinse the rice until the water runs mostly clear, then soak it with the dried kelp for 30 minutes. Reserve 1 cup of the soaking water and drain the rest.
2. Melt the butter in a thick-bottomed pot over medium heat. Add the soaked rice and stir gently for 1-2 minutes until the grains look slightly dry and coated.
3. Pour in the reserved soaking water and tuna sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. For a crispy bottom (nurungji), continue cooking on very low heat for 5 more minutes.
4. While the rice simmers, fry the sliced garlic in oil over medium heat until golden and crisp; set aside.
5. Season the steak with steak rub, salt and pepper, or soy sauce. Sear in a hot pan until browned outside but slightly underdone inside. Rest, then slice.
6. When the rice is done, turn off the heat. Layer the chopped green onion and sliced steak on top of the rice. Add a dab of butter if desired. Cover and let steam for 2 minutes with residual heat.
7. Mix soy sauce, gochugaru, sugar, sesame oil, and sesame seeds in a small bowl to make the topping sauce.
8. To serve, sprinkle the fried garlic over the rice and place a raw egg yolk on top. Mix in the pot or scoop into bowls, drizzle with sauce, and stir before eating.
9. If nurungji formed, pour a little hot water into the pot and let it steep to make rice tea to serve after the meal.