SCORCHING or ICY, Koreans love extremes when it comes to food.
Dolsot is the kitchenware of choice when cooking sizzling hot Korean dishes.
I’ll explain what dolsot is and how to get an authentic Korean dining experience with it.
Now, let’s dig in.
What does dolsot mean in Korean?
Dolsot is pretty straightforward. It literally means “stone pot” or “stone bowl”.
Dolsot is a one-pot chef’s dream come true. Not only is it cookware, dolsot is also serveware, so you can eat out of it too! Don’t worry about getting funny looks, this is very much encouraged, as it’s perfect for individual servings.
It’s also the healthiest non-stick cookware on the market. There’s no chemical coating since it’s literally made out of smooth stone.
Korean stone bowls are known for making the most delicious steamed rice.
To Koreans, it has a traditional vibe that’s super classy. It feels like the meal was prepared with time, devotion and care, as opposed to instant rice.
You’ll frequently see dolsot at hanjeongsik (Korean table d’hôte) or hansik (Korean cuisine) restaurants.
Why do Koreans use stone bowls?
Koreans love dolsot since it keeps things sizzling from stove to table, and the food continues to cook, even after being served.
It’s a great way to enjoy a super-hot meal with a gratifying bonus round at the end.
After you finish eating, you can make Nooroongji (scorched rice) or Soongnyoong (scorched rice tea) right in the bowl! Talk about getting the most out of your cookware.
When a rice dish is made in dolsot, a thin crust of crispy nooroongji is formed on the bottom.
You can scrape it off and enjoy that crunchy goodness (especially for seasoned dishes like dolsot bibimbap).
Or, as soon as your dolsotbap is served, you can scoop out the rice into another serving bowl, leaving the thin scorched layer at the bottom. Then, pour hot water or barley/corn tea into the scalding dolsot and cover it with a wooden lid.
You can savor soongnyoong at the end of the meal. It’s kind of like ochazuke, but tastes simple and savory.
What to cook in dolsot?
From simple rice, nourishing rice to steamed eggs, jeyuk bokkeum (stir-fried spicy pork), stew and soup…
You can cook and serve ANY HOT FOOD in dolsot as it keeps meals sizzling without burning them!
Making dolsotbap is an easy way to impress your Korean in-laws. It sends the message that you care. Just be sure to have some banchan handy.
The easiest dolsotbap recipe is:
- Wash a mixture of 1 cup rice and 0.5 cup glutinous rice, and soak in water for 20 minutes.
- Put the soaked rice in dolsot and pour 1.7 cups of water.
- Place dolsot on a gas stove and turn on high heat, without covering with a lid.
- When water is barely visible on the surface, cover it with the lid, reduce heat to low and simmer for 15 minutes.
- Turn the stove off, and let it sit for 10 minutes.
What’s the difference between bibimbap and dolsot?
I love bibimbap because it’s simply DELICIOUS and HEALTHY with tons of veggies.
A fun way to enjoy this food is by making dolsot bibimbap.
Dolsot bibimbap is almost exactly the same as bibimbap, but served in a hot stone bowl.
It’s more than a meal, it’s a whole experience that involves all the senses. You hear the bibimbap sizzle, watch the steam rise, mix the bowl with gochujang sauce and toasted sesame oil, and savor that crispy, scorched bottom layer at the end.
Can you cook in dolsot?
Yes, you can!
Dolsot is a stone pot/bowl for both cooking and serving.
You can make a bunch of delish Korean food in dolsot.
Can you put dolsot in the microwave?
Well, most Koreans don’t even think about putting it in the microwave because we tend to clean our plates, so there’s nothing to re-heat.
Long story short, you CAN put dolsot in the microwave.
It should be microwave-safe, but it’s a good idea to check the label!
Can you heat dolsot in the oven?
Yes! Although most Koreans use dolsot on a gas stove, you can totally put it in the oven.
Just remember not to heat it too quickly, as it might crack the pot.
What’s the difference between dolsot and ttukbaegi?
Dolsot is stoneware, and ttukbaegi is earthenware.
Both can be used as cookware and serveware.
It’s more common to find ttukbaegi at restaurants since it’s thinner and feels more casual than thick stoneware.
Also, they’re both burning hot when served, so be careful not to scorch your hands!
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