Gwangneung Dolsotbap 광릉돌솥밥

Whether it is oyster or abalone, so much goes into each stone pot that the toppings can seem to outnumber the rice. Once the rice is scooped out, barley tea rather than plain water goes into the pot to loosen the crust into sungnyung. The side dishes go easy on salt, which keeps people walking back to the self-serve bar.