A dolsot (Korean: 돌솥; lit. "stone pot") or gopdolsot (곱돌솥; lit. "agalmatolite pot") is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice).[1][2][3] In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.[4]
On the bottom of a dolsot, there forms a thin crust of scorched rice, to be scraped off and eaten in the case of bibimbap, or made into sungnyung (숭늉, infusion) in the case of unseasoned rice dishes. In the former case dolsot can be brushed with sesame oil beforehand to facilitate scraping.[4] To make sungnyung, the unscorched part of rice is scooped and transferred into another serving bowl right after served, and hot water or tea (usually mild grain teas such as barley tea or corn tea)[5] is poured into the dolsot when it is still blistering hot. The infusion with loosened chunks of scorched rice remains warm til the end of the meal, when it is typically savoured.
^"dolsot" 돌솥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 1 March 2017. Retrieved 1 March 2017.
^"gopdolsot" 곱돌솥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 1 March 2017. Retrieved 1 March 2017.
^"gopdolsot" 곱돌솥 [agalmatolite pot]. Doopedia (in Korean). Doosan Corporation. Retrieved 1 March 2017.
^ abPotter, Claire (18 November 2013). "Bibimbap: the ultimate comfort food". The Guardian. Retrieved 1 March 2017.
^Schumer, Fran (18 February 2016). "Review: At So Kong Dong, Korean Soups Bring Two Kinds of Heat". The New York Times. Retrieved 1 March 2017.
A dolsot (Korean: 돌솥; lit. "stone pot") or gopdolsot (곱돌솥; lit. "agalmatolite pot") is a small-sized piece of cookware or serveware made of agalmatolite...
every year. Hot stone pot bibimbap (dolsot-bibimbap, 돌솥 비빔밥) is a variation of bibimbap served in a very hot dolsot (stone pot) in which a raw egg is cooked...
rice. The bottom develops a scorched rice crust similar to that in Korean dolsot bibimbap or Iranian “tahdig” and Spanish paella. It is commonly served with...
is known as guō fàn (鍋飯) or, in Cantonese bo zai fan (煲仔飯), and in Korea dolsot bibimbap (돌솥 비빔밥) "釜飯" [Kamameshi]. Nihon Daihyakka Zensho (Nipponika) (in...
Cheilopogon agoo) roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot). Albap served in ttukbaegi (earthenware) Albap (closeup, before...
the water gains enough flavor of the scorched rice. Making sungnyung from dolsot-bap Records of sungnyung can be found in the late Joseon era documents of...
large bowl and eaten with a spoon. One popular variation of this dish, dolsot bibimbap (돌솥 비빔밥), is served in a heated stone bowl, which permits the dish...
have been used for ancient human burial practices. Pottery Stone carving Dolsot Mellaart, James (1976), Neolithic of the Near East (Macmillan Publishers)...
rice) as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues...
the bottom of the pots and pans when cooking various rice dishes such as dolsot bibimbap (돌솥 비빔밥) and bokkeumbap. Nurungji is traditionally known for its...
restaurants. The stone pot is called dolsot, which is heavier and has a more marbled appearance, used to cook dolsot bibimbap.[citation needed] The stew-like...
Curry sauce with rice served in a heated stone bowl, in a similar way to dolsot bibimbap. Soup curry (スープカレー, sūpu karē): Soup curry, a watery, broth-like...
challenge. Assignments: Vietnamese: Beef Pho (Chefs Crenn and Garces) Korean: Dolsot-bibimbap (Chefs Appleman and Mullen) Thai: Green Curry with Fish Balls (Chefs...
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