The bottom develops a scorched rice crust similar to that in Korean dolsot bibimbap or Iranian “tahdig” and Spanish paella.

[2] It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.

Traditionally, the dish is cooked over a charcoal stove, giving it a distinctive flavor.

Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish.

[3][4] Due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.