Korean pot rice with double abalone topping in Sangam: Solsot Sangam

I usually love pot rice and go hunting for good solbap spots, so this time I visited Solsot Sangam Branch for a hearty, healthy meal in Sangam! 🍚 They have all kinds of pot rice — from steak pot rice to abalone pot rice to lobster shrimp pot rice — so it was fun picking based on my mood, and this time I ordered abalone pot rice with double topping to eat generously 🤍

Solsot Sangam Branch hours and closing days

Solsot Sangam Branch is open Tuesday through Friday from 11:00 to 21:00, with a break time from 16:00 to 17:00 and last order at 20:30. It's closed every Saturday, Sunday, and Monday, so it's best to check the day before you go.

• Hours: Tue–Fri 11:00–21:00
• Break time: 16:00–17:00
• Last order: 20:30
• Regular closed days: Every Saturday, Sunday, and Monday

Inside Solsot Sangam Branch and the pot rice menu

Solsot in Sangam had a clean, tidy rice-restaurant vibe. There were quite a lot of tables, so it looked good for group visits too — the photos were taken after I finished eating, so the customers are gone, but when I visited during lunchtime there were plenty of people dining!

Ordering at the table kiosk and adding a double abalone topping

You order through the kiosk set up at the table, and with options like steak pot rice, abalone pot rice, and lobster shrimp pot rice, just choosing what to eat was tough 🥹 Being able to pick pot rice based on your taste is one of Solsot's strengths, and you can also double the topping on top of the pot rice — great for anyone like me who wants a generous portion ✨ After some deliberation, I ordered abalone pot rice + double abalone topping!

There was also a photo review event listed on the table — apparently if you take part you get a free drink or fried shrimp 🥤 Worth checking out if you're planning a visit 🤍

The table also had detailed instructions on how to enjoy the pot rice, so even first-time visitors could follow along and enjoy it properly without any trouble!

What the abalone pot rice with double topping is like

After a short wait, the abalone pot rice I ordered arrived! 🍚

It didn't just come as pot rice alone — it arrived with salad, side dishes, seaweed, jeotgal (salted seafood), and dessert yogurt, all set up as a neat solo table setting ✨

Since I doubled the abalone topping, the abalone was more generous than I expected! And there were two pats of butter on top of the pot rice too, which looked savory just by itself 🤭

Before digging into the rice, I first tried the salad that came alongside it — having salad and side dishes to pair with the pot rice, rather than just the rice on its own, made the whole meal feel more complete!

Next I mixed the butter and abalone on top of the pot rice thoroughly into the rice 🍚 As the butter melted into the warm rice, a savory aroma rose up, and with all that abalone piled in, the anticipation was building from the moment I started mixing... 🫢

Once the rice was well mixed, I scooped some into the bowl provided and tried the abalone and rice first without any seasoning sauce! The savory butter flavor combined with the abalone's chewy texture — more clean and delicious than I expected 🤍

Mixing in the seasoning sauce, seaweed and jeotgal

This time I added the seasoning sauce that came with the meal and mixed it thoroughly into the rice — adding the sauce brought more seasoning and a different flavor from the clean taste before! It's savory and tasty plain, but personally, adding a bit of the sauce made the rice go down even more smoothly 🙂

Wrapping rice in the seaweed that came with it and dipping it lightly in soy sauce was also delicious — since the abalone pot rice itself is on the milder side, adding seaweed and soy sauce brought a salty note that paired really well ✨

Pairing it with jeotgal gave yet another different flavor, so it was nice being able to enjoy several combinations from a single pot rice!

Finishing with nurungji in mackerel broth

And the final charm of pot rice is, of course, the nurungji (scorched rice)! 🍚 After scooping out most of the rice, I poured the broth that came with it over the nurungji left in the pot —

Solsot apparently doesn't just use plain hot water — they use a broth made with mackerel powder and anchovies. So it had more umami depth than typical nurungji, making it a bit different and delicious 🤎

To finish, I ate the dessert yogurt that came along — done! 🥤 If you love pot rice like me, or are looking for a clean, hearty Korean meal, I'd recommend Solsot Sangam Branch! With so many pot rice types to choose from and the option to double the topping, it's great for anyone wanting a generous meal. I'd especially recommend it to office workers in Sangam looking for a lunch spot 🤎