[SEOUL] I watched one video that featured the “most comforting food item you can have in Seoul”, which was Sot Bap 솥밥 (pot rice).

Solsot 솔솥 is that one restaurant celebrated for its Sot Bap 솥밥, with many outlets found around Seoul and even Busan.

One of its most popular locations is at Seongsu (Yeonmujang 5ga-gil, 24), though you can also find branches at Jongno Tower, Sinsa, Hannam, Cheongdam, Magok, Pangyo, Songri-dan and many other places.

I visited the outlet at Sinsadong (Line 3).

Exit Sinsa Station through Exit 8 – one of the closest to the Garosu-gil area, which is famous for its trendy cafes, boutiques, and dining options, including Solsot 솔솥 .

It should be about a 8 to 10 minutes’ walk.

I visited during the opening hours of 11am, and therefore the restaurant was relatively empty.

But it was quickly packed even before lunch time.

The Sot Bap 솥밥 is a traditional Korean dish known for its simple and satisfying taste.

Cooked in a heavy iron pot called a “솥” (sot), this process of cooking rice ensures that the grains at the bottom form a crispy, golden crust known as “누룽지” (nurungji).

This method of cooking also imbues the rice with a depth of flavour and fluffy texture that is unachievable through standard rice-cooking techniques.

The menu featured the signature Steak Hot Pot Rice (17,000 Won), and other variations such as Salmon (17,000 Won), Sea Bream (17,000 Won), Cockle (14,000 Won), Fresh Water Eel (25,000 Won), to Cheese Dak-Galbi (14,000 Won).

The process of eating adds to the allure, and it is somewhat different from what I am used to (say Claypot Rice).

First, you mix the pot’s contents, then transfer them to a bowl.

Hot broth is then poured into the pot, which would soften the crust of scorched rice.

I had the Steak Hot Pot Rice (17,000 Won), and enjoyed how the beef pieces were rich yet tender enough, with specially-made sauce which enhanced the savoury depth.

It was recommended to add the sauce a little by little, in the event the mix gets too salty.

This cooking method also helped lock in the meat’s natural flavours and aromas.

Since I was in Korea, I thought I should try out the Abalone Hot Pot Rice (17,000 Won) as it is known for this ocean’s delicacy.

The abalone was served with its innards transformed into a rich sauce – enriching the dish with a savoury-umami that complemented the natural sweetness of the rice.

The texture was tender yet slightly chewy, offering this pleasant mouthfeel.

If you still have space, leave some room for the Home Made Fried Shrimp (7,500 Won). I mean, just look at that substantial size.

The heads of the shrimps were removed and the tails left intact for ease of eating and a visually appealing presentation.

The shrimps were coated in a light, crispy batter with such good crunchiness, and can be eaten on its own or with that sweet corn-mayo sauce.

I also liked that the meal was quite complete.

This set came with side dishes, soup, a yogurt drink and seaweed which you could wrap the rice with for a balanced-meets-comfort meal.

Solsot 솔솥
517-6 Sinsa-dong, Gangnam-gu, Seoul
서울특별시 강남구 신사동 517-6
Opening Hours: 11am – 9pm (Mon – Sun)

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