A ''dolsot'' () or ''gopdolsot'' () is a small-sized piece of
cookware
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware ...
or
serveware
Tableware is any dish or dishware used for setting a table, serving food, and dining. It includes cutlery, List of glassware, glassware, serving dishes, and other items for practical as well as decorative purposes. The quality, nature, variet ...
made of
agalmatolite, suitable for one to two servings of ''
bap'' (cooked rice).
In
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
, 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.
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
''Sungnyung'' is a traditional Korean infusion made from boiled scorched rice.
Preparation
This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is ...
'' (숭늉, infusion) in the case of unseasoned rice dishes. In the former case ''dolsot'' can be brushed with
sesame oil beforehand to facilitate scraping.
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
Barley tea is a roasted-grain-based infusion made from barley. It is a staple across many East Asian countries such as China, Japan, Korea and Taiwan. It has a toasty, bitter flavor.
In Korea, the tea is consumed either hot or cold, often tak ...
or
corn tea
''Oksusu-cha'' () or corn tea is a Korean tea made from corn. While ''oksusu-suyeom-cha'' () or corn silk tea refers to the tea made from corn silk, ''oksusu-cha'' can be made from corn kernels, corn silk, or a combination of both. The caffeine ...
)
is poured into the ''dolsot'' when it is still blistering. The infusion with loosened chunks of scorched rice remains warm til the end of the meal, when it is typically savoured.
Gallery
Korea-Icheon-Dolsotbap-Cooked rice in a stone pot-01.jpg, '' Bap'' (rice) cooked and served in ''dolsot''
Gulbap (oyster rice).jpg, '' Gulbap'' (oyster rice) in ''dolsot''
Korean.cuisine-Yukhoe bibimbap-01.jpg, ''Yukhoe-bibimbap
Bibimbap
* ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice ...
'' (beef tartare bibimbap) in ''dolsot''
Dolsotbap (stone pot rice).jpg, ''Dolsot'' in a wood container to prevent injury caused by the heat
See also
* ''
Gamasot''
*
List of cooking vessels
* ''
Ttukbaegi
A ''ttukbaegi'' () is a type of ''oji-gureut'', which is an ''onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various ''jjigae'' (stew), ''gukbap'' (soup with rice), or oth ...
''
References
Cooking vessels
Serving vessels
Crockery
Korean cuisine
Korean food preparation utensils
{{Korea-cuisine-stub