Korean Hot Stone Pot Rice
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
A heavy stone pot holds heat evenly, so the rice cooks glossy and plump while a toasted crust forms on the bottom.
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After the rice is gone, hot water poured over the crust makes sungnyung, a toasty rice-crust tea.
Ingredients
Instructions
- 1
Rinse 1.5 cups rice, soak in cold water for 30 minutes, and drain.
Peel the chestnuts and cut them into thirds, then pit the jujubes and slice them lengthwise.
- 2
Brush the inside of the stone pot with a thin layer of sesame oil using a pastry brush.
This oil coating prevents sticking while creating a golden, crispy scorched layer.
- 3
Put the soaked rice, 1.6 cups water, and 0.25 teaspoon salt in the stone pot.
Spread the chestnuts, jujubes, and ginkgo nuts evenly over the top.
- 4
Heat the stone pot over high heat with the lid off until it comes to a full boil.
Once boiling vigorously, reduce to the lowest heat, cover with the lid, and cook for 12 minutes.
- 5
Turn off the heat and keep the lid on for 10 minutes to steam.
During this time, residual steam penetrates the center of each grain, creating a tender, slightly sticky texture.
- 6
Open the lid and gently fold the rice with a paddle to mix in the toppings.
Scrape up the golden crust from the bottom and enjoy it together with the rice.
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