Recipes

Nurungji, Scorched Rice Tea

Nothing wasted, everything cosy. Nurungji is the toasted rice crust from the bottom of the pot, and it makes a warm, nutty tea that Koreans sip after a meal. Your...

Kongnamul Bap, Soybean Sprout Rice

Humble, nutty and completely satisfying. Kongnamul bap is rice steamed with soybean sprouts, finished with a savoury sauce you mix in at the table. A stone pot cooks the rice...

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...

Gyeranjjim, Korean Steamed Egg

Cloud soft and comforting. Gyeranjjim is Korean steamed egg, whipped light and cooked until it puffs up over the rim of the pot. A stone pot gives it the gentle,...

Sundubu Jjigae, Soft Tofu Stew

Silky, spicy and still bubbling when it reaches you. Sundubu jjigae is soft tofu stew, and a Korean stone pot is exactly how it is served in Korea. The pot...

Rabokki, Ramyun and Rice Cakes

The best of both bowls. Rabokki drops ramyun noodles into tteokbokki, so you get chewy rice cakes and springy noodles in one spicy, sweet sauce. A ramen pot cooks it...