Jeonju Sotbap was originated from the Jeonju Pungnyeon Restaurant in 1976.
This brand consists of the warm heart of a mother and her genuine patience.
In order to maintain the healthy and warm “rice”, the shape of the traditional cauldron is kept.
While the cauldron maintains its traditional shape, the edges of the traditional cauldron are thinly produced, (depending on its location) in order to have a more efficient heat transfer.
The shape of the traditional cauldron, the heat that is transferred spreads evenly.
This creates a stickier consistency and a delicious taste.
Enjoy soybeans rich in dietary fiber.
Profuse Vitamins and Minerals
Aid the body metabolism and obesity prevention.
The rice is cooked in a traditional cauldron and requires
20 minutes. It is then steamed for 10 minutes.
At the end of the wait, steam is released and rises.
The rice grains become sticky and nurungji is formed that the bottom of the cauldron.
Nurungji is a Korean version of scorched rice and has a crispy texture.
We hope to bring you a relaxing and healthy meal
despite your busy everyday life.