Three Hearty Hot Pot Rice Dishes for Cold Days... Steak, Abalone, and One More?

Steak Sotbap [Reference Photo]

One of the things that come to mind when the cold wind blows is Sotbap (rice cooked in a pot). Sotbap is categorized into various types depending on the ingredients placed on top of the rice, and the process of pouring hot water into the pot after scooping out the rice to enjoy the scorched rice crust (nurungji) gives a feeling similar to enjoying a traditional Korean full-course meal, making it very popular.

Kang Man-ho, a specialist in Oriental Medicine at Jaseng Korean Medicine Hospital, advises that there are specific benefits and healthy ways to enjoy the representative Sotbap dishes such as ‘Steak, Abalone, and Eel Sotbap.’ First, the beef used in steak Sotbap is effective from the perspective of Korean medicine in strengthening qi and blood, as well as reinforcing bones and muscles. The Donguibogam records that it "nourishes the digestive system and strengthens tendons, bones, waist, and legs." Beef is rich in nutrients such as vitamin B and iron. It has a high protein content and a warm nature, which can help restore energy for people whose bodies easily get cold during winter.

Abalone, known as the ‘Emperor of Shellfish’ and the ‘Ginseng of the Sea,’ is famous for being sought after by Emperor Qin Shi Huang for immortality. The Oriental medical text ‘Uirimchanyo’ states that it "nourishes the heart, benefits the liver, and brightens the eyes." Abalone is high in omega-3 fatty acids, which help prevent heart disease, and is rich in amino acids, making it excellent for improving metabolism and boosting immunity during winter. However, those with shellfish allergies should be cautious as consumption may lead to emergency situations.

Entrepreneurs hoping to start a business, visiting the IFS Franchise Startup Expo held at COEX, are consulting at a fully automatic electric stone pot rice cooker company. Photo by Hyunmin Kim kimhyun81@

Eel in eel Sotbap is a representative health food for stamina enhancement. According to the Oriental medical text ‘Hyangyakjipseongbang,’ it "relieves fatigue and replenishes deficiencies." Eel actually contains a very high amount of vitamin A, with 1,137 μg (micrograms) per 100g, which is about 17 times more than boiled eggs (67 μg). Additionally, it contains unsaturated fatty acids such as DHA and EPA that promote blood circulation, as well as arginine.

Dr. Man-ho Kang said, "Ingredients that accompany the main components like beef, abalone, and eel, such as green onions, sesame seeds, and various mushrooms, not only enhance the flavor but also help create a nutritionally balanced meal." He added, "The scorched rice crust (nurungji) enjoyed at the end aids digestion and neutralizes the body's acidity with alkalinity, making Sotbap a food that is beneficial to health in many ways."

However, care should be taken with seasonings added according to personal taste. Butter provided at Sotbap specialty restaurants, if added excessively, can raise cholesterol levels and negatively affect cardiovascular health. The seasoning sauce also needs to be controlled. Since Sotbap is already seasoned, excessive addition can burden the stomach or increase blood sodium levels. Dr. Kang advised, "It is also not good for health to eat scorched rice crust that is too blackened, so it is recommended not to eat it." He concluded, "I hope that this winter, a bowl of carefully prepared Sotbap will help you take good care of both your health and daily life."