Dolsot-bap — rice served in a hot stone pot

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Dolsot-bap (Hot Stone-Pot Rice)

Name: Dolsot-bap (Hot Stone-Pot Rice)
Total time: 55 min
Yield: 2
Cuisine: Korean
Ingredients: 380 g Short-grain rice, soaked; 약 480 ml Water; 60 g Dried gondre (Korean thistle greens), soaked and chopped; 1 tbsp Perilla oil (deul-gireum); 1 tsp Soup soy sauce (guk-ganjang), to season the greens; a handful Optional add-ins: chestnut, black beans, ginkgo; 3 tbsp Soy sauce (for the seasoning sauce); 1 tsp Gochugaru; 1 tbsp + 1/2 tsp Green onion, minced, and minced garlic; 1 tsp Sesame oil and sesame seeds

Rice cooked and served sizzling in a stone pot so the bottom crisps into golden nurungji, drizzled with a garlicky soy sauce — with a fragrant gondre-greens variation.

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สูตรโดย Korean home kitchens · 🏺 ดั้งเดิม

Korean stone-pot rice / 돌솥밥·곤드레밥 — Dolsot-bap is rice cooked and served in a sizzling stone pot; the grains against the hot stone form a prized golden crust (nurungji), and hot water poured over it makes a toasty rice tea called sungnyung. Gondrebap, a specialty of mountainous Gangwon Province, folds dried gondre (Korean thistle greens) through the rice for an earthy, aromatic bowl.

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Soak the rice for at least thirty minutes so it cooks up evenly and plump.
For gondrebap, toss the softened, chopped gondre with the perilla oil and a little soy sauce so it is seasoned through.
Layer the drained rice in the stone pot, spread the seasoned greens over the top, and add the measured water.
Cover and bring to a boil over high heat, then drop to low and cook until the water is absorbed and the rice is tender.
Turn the heat up briefly at the end to toast a golden nurungji crust on the bottom, then rest, covered, off the heat.
Stir the soy sauce, gochugaru, green onion, garlic, sesame oil and seeds into a seasoning sauce and drizzle it over the rice at the table, mixing it through.

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Scoop out the fluffy rice first, then pour hot water over the crust left in the pot to make sungnyung, a toasty rice tea.
Gondre — dried Korean thistle — is a specialty of mountainous Gangwon Province and gives the rice an earthy, herbal aroma.
A cast-iron or heavy clay pot makes a fine nurungji crust if you don't have a stone bowl.