Tomato Rice Recipe: 10 Min Easy Cheesy Korean Pot Rice
This easy tomato rice recipe combines cooked white rice, cherry tomatoes, rich butter, and melted mozzarella cheese to create a deeply flavorful and comforting Korean pot rice recipe. Known in Korea as Tomato Sotbap (토마토 솥밥), this 10-minute cheesy tomato rice brings out incredible savory umami when acidic tomatoes meet salty cheese in a hot ttukbaegi (earthenware pot).
What Is Korean Tomato Pot Rice (Tomato Sotbap)?
A classic Korean pot rice recipe traditionally refers to a dish where rice and seasonal ingredients are steamed together at once inside a stone pot. Traditional methods mainly use root vegetables, mushrooms, or seasoned beef, and are mixed with a soy sauce-based sauce before eating.
However, this cheesy tomato rice is a recent viral, super-easy recipe that contains no meat. Instead, fresh cherry tomatoes are cooked with butter, creating a naturally sweet and savory flavor as the tomatoes break down softly. Adding stretchy mozzarella cheese on top creates a warm and cozy bowl of cheese tomato rice that blends Western Italian flavors with traditional Korean pot rice cooking techniques.
Blond Kimchi Says 👱🏼♀️🥬
Originally, a stone pot should be used, but since it was difficult to find one in Belgium, I used a ttukbaegi (earthenware pot). You may also use a small saucepan.
Cheesy Tomato Rice Ingredients
Ingredients & Dual Measurement List
Recommended Ingredient Substitutions
How to Make This Easy Tomato Rice Recipe
- Combine Base Ingredients: Place 1/2 bowl (100g / 3.5 oz) of cooked rice, 6 whole cherry tomatoes, 10g (0.35 oz) of butter, and 50ml of water into a Dolsot or Ttukbaegi (Korean earthenware pot) or a small saucepan.
- Simmer Under Low Heat: Cover with a lid and cook over low heat for 8 minutes. The gentle thermal heat allows the butter to melt completely while softening the tomato skins.
- Mash and Emulsify: Remove the lid and use a spoon to press and mash the cherry tomatoes against the inner wall of the pot. Mix thoroughly so the expressed tomato juices combine with the melted butter and steam to coat the rice.
- Season the Dish: Add 3 pinches of salt and 5 grinds of black pepper into the pot.
- Melt the Mozzarella: Scatter 3 tbsp of shredded mozzarella cheese evenly over the top of the rice. Cover with the lid and let the trapped steam melt the cheese completely over low heat.
- Garnish and Serve: Remove the pot from the flame, sprinkle 1 pinch of dried parsley over the melted cheese layer, and serve hot directly from the pot.
Why yoThe Appeal of Korean Pot Rice Recipes
Korean Pots for Pot Rice
Korean Tomato Recipes
Easy Tomato Basil Ade – Korean Cafe Menu
10-Min Tomato Kimchi Recipe
Tomato Gochujang Bibim Guksu: Korean Cold Noodles
Cheesy Korean Tomato Rice (Tomato Sotbap)
Equipment
Instructions
- In a Ttukbaegi (Korean earthenware pot or Dolsot) or a small thick pot, combine the cooked rice, cherry tomatoes, butter, and water. Cook over low heat for 8-10 minutes.6 cherry tomatoes, 10 g butter, 50 ml water, 1/2 bowl cooked white rice
- Gently mash the tomatoes and mix them thoroughly with the rice.
- Season with salt and black pepper, stirring well to combine.5 grinds black pepper, 3 pinches salt
- Top with mozzarella cheese, cover with a lid, and let it sit until the cheese melts completely.3 tbsp shredded mozzarella cheese
- Garnish with a pinch of parsley to finish.1 pinch dried parsley
Nutrition
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