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–+ servings
Melted mozzarella cheese pull over hot Korean pot rice recipe in an earthenware pot.

Cheesy Korean Tomato Rice (Tomato Sotbap)

Blonde Kimchi
Prep 1 minute
Cook 9 minutes
Total 10 minutes
Learn how to make an easy tomato rice recipe in under 10 minutes using rice, tomatoes, butter, and melted mozzarella. Known in Korea as tomato-sotbap, this quick korean pot rice recipe simmers fresh tomatoes in a stone pot to create a cheesy tomato rice meal with a golden crispy rice crust.
Servings 1 person
Calories 241

Ingredients

  • 1/2 bowl cooked white rice
  • 6 cherry tomatoes
  • 10 g butter unsalted
  • 50 ml water
  • 3 pinches salt
  • 5 grinds black pepper
  • 3 tbsp shredded mozzarella cheese
  • 1 pinch dried parsley

Equipment

  • 1 Ttukbaegi or Dolsot(Korean stone pot) or a small thick pot

Method

  1. 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.
    Tomatoes and butter make the ultimate umami: Korean pot rice recipe
  2. Gently mash the tomatoes and mix them thoroughly with the rice.
    Spoon mashing softened cherry tomatoes against the inside wall of a cooking pot.
  3. Season with salt and black pepper, stirring well to combine.
    : Stirring mashed cherry tomatoes and butter thoroughly into cooked white rice.
  4. Top with mozzarella cheese, cover with a lid, and let it sit until the cheese melts completely.
    Garnish with a pinch of dried parsley and serve hot straight from the pot.
  5. Garnish with a pinch of parsley to finish.
    e gooey mozzarella cheese pull makes this tomato rice recipe irresistible.

Nutrition

Calories 241kcal | Carbohydrates 9g | Protein 12g | Fat 18g | Saturated Fat 11g | Polyunsaturated Fat 1g | Monounsaturated Fat 5g | Trans Fat 0.3g | Cholesterol 57mg | Sodium 1528mg | Potassium 353mg | Fiber 2g | Sugar 3g | Vitamin A 1100IU | Vitamin C 25mg | Calcium 277mg | Iron 2mg
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