SOLSOT Korean Claypot Rice

#SOLSOT, a popular Korean claypot rice dish, is renowned in South Korea. The main dish is claypot rice, served in a piping hot stone pot with a variety of toppings, a signature feature that has earned this restaurant a cult following.
⭐ A recommended and signature dish is the claypot rice, which is seasoned to perfection and served with high-quality toppings. This highly popular dish is:
✨ Tender beef/pork steak rice with a grilled aroma, served atop hot rice and a runny raw egg yolk. The flavors are rich and smooth.
✨ Madai and Scallop Rice: For seafood lovers, the tender madai fish and large scallops are served atop fragrant rice, bringing out the full flavor of the seafood.
✨ Grilled Eel Rice: A premium favorite. The grilled eel is fragrant and tender, drenched in sauce.
🍚 How to eat SOLSOT claypot rice: This dining experience is unique, offering two ways to eat it: Mix and Scoop: Use a spoon to mix the rice and ingredients in the hot stone pot thoroughly, ensuring that every molecule of the rice is coated with egg yolk and sauce. Then, scoop the rice out of the pot. Place the rice in the empty bowl provided by the restaurant. Claypot Congee: Once all the rice has been scooped out, check for any remaining rice stuck to the bottom of the pot. Then, pour the accompanying soup into the pot. Cover the pot and let it sit for a while. You'll have warm, fragrant congee to sip on at the end of your meal, a perfect way to end the meal.
🍲 Side dishes and appetizers: Fresh homemade kimchi. Fresh vegetables are used to make fresh kimchi. Enjoy it crispy and cool, adding flavor and completing the meal. Free for every table, refills are available as desired throughout the meal.
📍Location: CentralWorld, 6th floor, Atrium zone (the first branch in Thailand)
Atmosphere: The restaurant is decorated in a simple, warm, and stylish style. If you're looking for a Korean restaurant with unique and delicious flavors, SOLSOT is a great choice.

#SOLSOT #KoreanClaypotRice #CentralWorld

Post by N.Sumi | Oct 6, 2025