Dolsot Bap, Stone Pot Rice

Cook it for the crust. Dolsot bap is rice cooked in a stone pot until a golden, crunchy layer forms at the bottom. That crust, called nurungji, is the part everyone reaches for.

Ingredients

  • 1 cup short grain rice
  • 1 and 1/4 cups water
  • 1 teaspoon sesame oil
  • Toppings such as mushrooms, chestnuts or beans, optional

Instructions

  1. Rinse the rice until the water runs clear, then soak for 20 minutes and drain.
  2. Rub the inside of the stone pot with sesame oil, add the rice and water, and any toppings.
  3. Cover and cook over medium heat until it boils, then lower the heat and cook for 12 minutes.
  4. Turn off the heat and rest for 5 minutes. Scoop out the fluffy rice, then enjoy the crisp crust left behind.

Tip: Pour a little hot water onto the leftover crust and let it soften into nurungji, a warm rice tea to finish the meal.

Cook it in the real thing: Shop the Captain Cranberry Korean Stone Pot Set.

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