Dol-sot Rice Recipe

Rinse the rice under cold water until the water runs mostly clear (3–5 rinses) to remove excess surface starch. Drain in a fine-mesh sieve for 10 minutes.

Combine the rinsed rice, 2 1/4 cups water and 1/2 tsp kosher salt in a medium saucepan. Let sit 15–20 minutes if you have time (for better texture).

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 12–15 minutes until water is absorbed and rice is tender. Do not lift the lid during this time.

Remove from heat and let rice steam, covered, for 10 minutes. Fluff gently with a rice paddle or fork and stir in 1 tablespoon sesame oil to season. Keep warm.

Heat the bowl or pan

Place your dolsot (stone bowl) on a stovetop over medium heat. If using a dolsot on a gas flame, preheat carefully and handle with oven mitts. If using a skillet or cast-iron pan, preheat over medium-high heat for 2–3 minutes until hot.

Add fats

Add 2 tablespoons neutral oil and 1 tablespoon unsalted butter to the hot dolsot or skillet. Swirl to coat the bottom evenly. The fats should shimmer but not smoke; reduce heat slightly if they begin to smoke.

Form the rice layer

Spoon the cooked, seasoned rice into the hot bowl or skillet, using all the rice. Press it down gently and spread it to an even layer about 1/2–3/4 inch thick. Use the back of a spoon to compact the rice slightly—this promotes an even crust.

Create the crust

Increase heat to medium-high for 2–4 minutes to begin crisping the bottom. Then lower to medium-low and cook, uncovered, for an additional 6–8 minutes. You should hear gentle sizzling and eventually smell a toasty aroma. The goal is a golden-brown, crisp rice crust (nurungji). Avoid burning — adjust heat as needed.

Finish and flavor

When a crispy layer has formed, remove from heat. Sprinkle 1 tablespoon toasted sesame seeds and the sliced scallions over the rice. Optionally dot the top with a little extra sesame oil (about 1 tsp) or a small spoonful of gochujang/ssamjang for serving. Drizzle soy sauce (about 1 tsp) around the edge or serve on the side.

Serve

Serve the dol-sot rice hot. To eat, scrape the crispy bottom into the rice to mix crunchy pieces into the fluffy rice. Serve with kimchi and other banchan as desired. If using a dolsot, place the hot bowl on a wooden trivet or towel to protect the table.