If you’re looking for one of the most comforting dishes you can have in Seoul, it has to be sotbap (솥밥) — Korean-style pot rice. And Solsot is the restaurant that’s made this dish famous, with outlets all across Seoul and even Busan.

Instagram: https://www.instagram.com/solsot_iksun

Naver: https://naver.me/FjbnsEfv

Address: 서울 종로구 삼일대로30길 46 1층

Directions: Walk 180m toward Changdeokgung Palace from Exit 6 of Jongno 3-ga Station, turn left at Tiger Tiger Tiger Cafe and walk 50m.

Business hours: 11:30 - 21:00

So what makes sotbap special? The rice is cooked in a heavy iron pot (sot), which makes the grains perfectly fluffy while creating a crispy golden crust on the bottom (nurungji). After eating the toppings and rice, hot broth is poured into the pot to soften the crust, giving you a second round of flavor that’s just as satisfying.

The menu is packed with delicious variations, from Steak Hot Pot Rice (₩17,000) to Sea Bream, Cockle, Cheese Dak-galbi, or the more indulgent Freshwater Eel (₩25,000).

💡 Don’t miss: The Homemade Fried Shrimp (₩7,500). They’re huge, extra crispy, and come with a sweet corn-mayo dip.

What I love is how complete the meal feels: sotbap comes with side dishes, soup, seaweed wraps, and even a yogurt drink — making it balanced, filling, and so comforting.

🍚 How to Eat Sotbap (솥밥)

1. Mix your toppings + rice
   When the pot arrives, stir the ingredients together so the flavors combine evenly.

2. Scoop into your bowl
   Transfer most of the rice and toppings into your individual bowl to enjoy.

3. Pour in the broth
   Staff will bring a kettle of hot broth. Pour it into the pot over the crispy rice crust (nurungji).

4. Wait a minute
   Let the broth soften the crust — this creates a warm, porridge-like second serving.

5. Enjoy round two
   Once softened, scrape up the rice with the broth for a comforting finish to your meal.