 White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine.The most traditional method of cooking the rice has been to cook it in an iron pot called a "sot" (솥) or "musoe sot" (무쇠솥).This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period.