Dolsot

Dolsot / Gopdolsot
Dolsot-bibimbap, bibimbap served in a dolsot
Korean name
Hangul
돌솥
Revised Romanizationdolsot
McCune–Reischauertolsot
IPA[tol.sot̚]
Hangul
곱돌솥
Revised Romanizationgopdolsot
McCune–Reischauerkoptolsot
IPA[kop̚.t͈ol.sot̚]

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 is 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 being served, and hot water or tea (usually mild-grain teas such as barley tea or corn tea)[5] is poured into the dolsot while it is still blistering hot. The infusion with loosened chunks of scorched rice remains warm until the end of the meal, when it is typically savored.

  1. ^ "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.
  2. ^ "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.
  3. ^ "gopdolsot" 곱돌솥 [agalmatolite pot]. Doopedia (in Korean). Doosan Corporation. Retrieved 1 March 2017.
  4. ^ a b Potter, Claire (18 November 2013). "Bibimbap: the ultimate comfort food". The Guardian. Retrieved 1 March 2017.
  5. ^ 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.