What is ‘dolsot’ and why is it used in Korean cooking?
- Numaru Prague
- 7. 4.
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What is ‘dolsot’ and why is it used in Korean cooking?
Dolsot (돌솥) means "stone pot" in Korean, and it’s a traditional way to serve dishes like dolsot bibimbap (hot stone bowl mixed rice) and various stews. Originating around 1300 years ago, it has typically been made from granite or other thick stone materials, giving it unique properties that enhance the dish. Some modern versions use ceramics or metal with stone coatings for convenience, providing similar effects. But what exactly makes dolsot special? Let’s find out!
Heat retention & even cooking
The stone material absorbs and retains heat for a long time, keeping food warm even after it’s removed from the stove. This makes it ideal for dishes that need to stay hot throughout the meal. It also distributes heat evenly, ensuring ingredients cook thoroughly.
Signature crispy rice
When making dolsot bibimbap, the direct heat from the stone creates a crispy, golden layer of rice at the bottom, known as nurungji. This adds a distinct crunch and nutty flavour that you can’t achieve with a regular metal or ceramic bowl.
Flavour enhancement
The slow, steady heat from the stone helps deepen flavours, as prolonged simmering enhances the taste. In stews, ingredients continue to bubble and cook even after being served, while in dishes like dolsot bibimbap, the residual heat allows toppings to cook directly in the bowl when mixed.
Traditional aesthetic & experience
The sizzling presentation of a dolsot dish is part of its appeal. The sound of food sizzling and the sight of bubbling broth create a sensory experience that makes the meal even more enjoyable!
