Korean Hot Stone Pot Rice
Dolsot bap is a Korean pot rice cooked slowly in a heated stone bowl with soaked rice, jujubes, chestnuts, and ginkgo nuts. The thick walls of the stone pot distribute heat evenly, producing grains that are glossy, plump, and slightly sticky. Jujubes lend a subtle sweetness, chestnuts contribute a starchy, nutty richness, and ginkgo nuts add a faintly bitter note that keeps the flavor interesting. Brushing the inside of the pot with sesame oil before cooking creates a golden, crackling crust of scorched rice at the bottom - the nurungji - which is the most prized part of the dish. The rice rests for ten minutes after cooking so the steam redistributes moisture through every layer. Served with a soy-sesame dipping sauce, dolsot bap is a complete meal on its own, with each spoonful offering the contrast between the soft, fragrant grains and the crunchy crust beneath.
Adjust Servings
Instructions
- 1
Rinse rice, soak for 30 minutes, then drain well.
- 2
Brush stone pot with sesame oil and add drained rice.
- 3
Add water and salt, then distribute chestnuts, jujubes, and ginkgo.
- 4
Bring to a boil on high heat, then cook 12 minutes on low.
- 5
Turn off heat and rest covered for 10 minutes.
- 6
Serve, scraping and mixing the crispy scorched rice at the bottom.
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Nutrition (per serving)
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