[Review] Sotpot: Healthy Korean Rice Pot (sotbap) and steamed meats

Sotpot is one of the popular Korean restaurants in Singapore that offers Korean Rice Pot or sotbap, where the rice is cooked in metal or stone pots together with meat, vegetables and other ingredients. There’s usually a slightly crispy layer of rice at the bottom of the pot which is called nurungji. This is similar to claypot rice, which has a burnt crust at the bottom.

About Sotpot

The name Sotpot draws from the Korean word sot, meaning “pot,” symbolising warmth, nourishment, and the essence of a lovingly prepared home-cooked meal.

Sotpot is part of a growing family of Korean eateries started by James Lee — the same brain behind Onggii, Koggii, and SotBox. With years of experience in the F&B scene, James has a knack for creating Korean dishes that feel both comforting and fresh, tailored to suit local taste buds without losing their authentic roots.

Besides SotBap, they also offer Phyunbaek Jjim

Sotpot is also known for their Phyunbaek Jjim — a traditional dish of steamed meat and vegetables served in a fragrant cypress wood box. This unique cooking method retains the natural flavours of the ingredients while removing excess fat, making it a healthier yet equally satisfying option.

With favourites like the Duroc Belly Sotbap and Beef Wodae Sotbap, Sotpot offers a wholesome, modern take on Korean comfort food.

Getting there

Located on the 3rd floor of the Sky Garden Restaurants, Sotpot welcomes diners with its clean, minimalist interior — spacious, airy, and designed for comfort.

To get to Sotpot, you can either take the lift near Watsons on Level 2 — just look to your left after crossing the link bridge, or hop on the long escalators outside near the fountain. Both routes will lead you straight to the Sky Garden. Do note that the Sky Garden is not fully sheltered, so it might be a little inaccessible when raining.

What we ordered

We tried their signature sotbaps, Phyunbaek Jjim and their new dish – raw marinated crab.

Each sotbap set comes with a comforting spread of sides — smooth and silky chawanmushi with a tofu pudding-like texture, a few Korean banchan, and a warm bowl of kimchi soup.

While the sides are not refillable, they round out the meal nicely. The kimchi in the soup was stewed till super soft — almost baby-food soft. You will be given some soup where you can pour into the pot to softened the scorched rice crust at the bottom of the pot. You can savour the toasty bits of the rice together with the soup. But we did not get to try it that day as there isn’t really much of a rice crust at the bottom of our sotbap pots.

Duroc Belly Sotbap ($24.90)

The Duroc Belly Sotbap came with a generous portion of tender Duroc pork belly — nicely balanced between lean and fatty — paired with a heap of fried kimchi that added a mild tangy kick without being too spicy. The dish was finished with chopped spring onions and sesame seeds, adding both freshness and texture. Give everything a good mix before digging in — the kimchi and pork flavours make each bite satisfying. This is also their most ordered sotbap and we are not surprised as the meat is pretty tender.

Beef Woodae Sotbap ($29.90)

The Beef Woodae Sotbap featured generous chunks of marinated barbecued beef that were rich in flavour, with a subtle hint of sweetness. The meat was fragrant and satisfying, but we found the cubes slightly too tough and a bit hard to chew — smaller cuts might have made it easier to enjoy. Overall, the flavour profile was on point, but a more tender texture would have elevated the dish.

Marinated Crab ($15.90)

As part of their refreshed menu, Sotpot now offers marinated raw crab coated in a gochujang-based sauce that delivers a well-balanced flavour suited to local taste buds. The sauce itself was rich and tasty, but the texture of the crab was a bit of a mixed experience — it was slightly mushy and slimy. The raw crab meat wasn’t as sweet or succulent as it should.

Beef Short Plate No Vegi Phyunbaek Jjim ($18.90)

We tried the Beef Short Plate No Vegi Phyunbaek Jjim (200g)(without vegetables), which came beautifully presented in a cypress wood box, set to steam right at our table. The thin slices of beef sat atop a bed of bean sprouts, gently cooking while the staff set a timer to let us know exactly when it was ready to eat.

The beef was tender and not overly fatty, though on its own, it leaned a little bland (as expected with steamed meat). But that is where the sauces came in — one had a sweet-salty balance, and the other had that classic Korean-style heat without being too spicy. Together, they brought the dish to life, making it a simple, clean, and wholesome option.

Our Verdict

Overall, Sotpot offers a lighter, more wholesome take on Korean cuisine with flavours that are simple and mild — you can definitely taste the effort to keep things on the healthier side. We prefered the Duroc Belly Sotbap over the Beef Woodae. As for the portions, I would say that it is just about right for one pax. I also wished that the sotbap was served piping hot as it cooled down really fast. There wasn’t much of a burnt crust layer in our pots as well.

The highlight for me was turns out to be the chanwanmushi which is somewhat appetizing and I could not help but to finish it all. The steamed meat paired really well with the sauces that comes along with it. It would be nice if the set actually includes a bowl of rice.

If you prefer healthier form of Korean cuisine, you will probably enjoy their version of sotbap and other offerings like the Phyunbaek Jjim.