Stone Pot Rice

Steps

How to make it

Prep 15 min · Cook 20 min

1. Rinse uncooked white rice 150 g, add 360 ml water, soak 20 minutes, and cook until grains are separate and slightly chewy. Fluff to release steam and keep warm.
2. Slice duck jerky 1 pack thinly; shred cabbage 100 g and cut 1 scallion into short sections. Blanch cabbage 1 minute and drain; if jerky is very firm, steam 3 minutes before slicing.
3. Heat 1 tbsp Korean sesame oil in a skillet over medium heat. Stir-fry cabbage 100 g about 2 minutes, add duck jerky and scallion, and stir-fry 1 minute. Season with 1 tbsp soy sauce and a pinch of salt. Set aside.
4. Brush the stone pot evenly with 1–2 tbsp Korean sesame oil, spread hot rice and press flat, and arrange the stir-fried toppings neatly on top.
5. Place the stone pot over medium heat 4–6 minutes until a golden nurungji crust forms, you smell toasted rice, and hear sizzling. Turn off the heat.
6. Before serving, mix rice and toppings together, or enjoy the crispy edge crust with duck jerky and vegetables for the best flavor.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins