Dolsotbap
“Dolsotbap is a comforting and aromatic rice dish cooked in a stone pot, infusing the grains with the earthy flavors of soybean sprout, shiitake mushrooms, and vegetables.”
Where it comes from
This dish is a staple from Jeonju, a city famed for its Hanok village and rich culinary heritage, where the use of a dolsot not only cooks the rice but imbues it with a unique toasted flavor.
On the Palate
What goes into it
Fruits
Herbs & Spices
Grains & Staples
Sauces & Condiments
How it's made
- 1
Rinse and soak short-grain rice for 30 minutes, then drain.
- 2
Heat sesame oil in a dolsot over medium heat and sauté minced garlic until fragrant.
- 3
Add soybean sprouts, julienned carrot, sliced shiitake mushrooms, and diced pumpkin to the pot, stirring to coat in oil.
- 4
Gently spread the soaked rice over the vegetable mixture, pour in water or broth, and cover the pot.
- 5
Cook on low heat until the rice is tender and a crispy layer forms at the bottom.
- 6
Finish with a drizzle of soy sauce, sesame seeds, and finely chopped scallions before serving.
