Stone pots are popular in Korea, but have been also been adopted in Japan,. The Korean stone pot, called the dolsot, is safe to use on the hob or in the oven. It is commonly used to make the dish dolsot bibimbap, a Korean dish that changes depending on the region, which combines rice, vegetables and meats. Preparing the pot is just as crucial as preparing the ingredients, as it can keep it from cracking or splitting during the cooking process.
- Skill level:
- Moderately Easy
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Things you need
- Coarse salt
- Sesame oil
- Pot holders
- Assorted vegetables (optional)
- Assorted meats (option)
- bibimbap gochujang (hot sauce)
- Korean pot rest
Season the dolsot pot before the cooking process, to help preserve and protect it. The process starts by scrubbing the stone pot with salt. Then, rinse the salt and fill it halfway with warm water. Place on the stove, on a medium flame and allow the water to evaporate.
Rub about 2 tbsp of sesame oil around the inside of the pot, using a paper towel, making sure to rub the sides and get the oil into every crevice. Then, place the dolsot into a 350 degree F oven for one hour. Now that the pot is cured, it is ready to be used for cooking.
Remove the heated pot from the oven, carefully, with heat-resistant pot holders. Add about 1 tbsp of sesame oil to the bottom - it should get even more liquefied as it comes in contact with the hot stone. Add precooked rice, and place on the stove on medium heat for about four to five minutes. When the rice comes in contact with the stone, it should starts to sizzle and crackle, signifying it is time to remove it from the fire.
Add thinly sliced vegetables and proteins to the dish, and top with an egg or sauce. The dolsot bibimbap recipes vary from region to region. The sizzling rice can be eaten by itself or be the base of a dish. For vegetarian versions add various vegetables, such as, carrots, mushrooms, bean spouts and spinach into the pot on top of the rice. Other additions, like seafood or beef can also be added. To finish off the dish, top with an egg, sesame seeds, and a tangy Korean ginger sauce.
Serve while the dolsot pot is still hot enough to cook the food inside. Normal sauces that accompany the dish are extra sesame oil and a hot sauce called bibimbap gochujang. Toss the rice with the other elements and it is ready to eat.
Tips and warnings
- The Korean stone pot comes in individual serving sizes, thus each individual can mix the ingredients to his or her liking.
- Additionally, remember that the longer the pot sits before serving, the longer the rice on the bottom will cook.
- Since the pot is hot when serving, pot rests might be necessary, as to not scorch the surface under the pot.
- Do not clean the stone pot with soap, only salt. Stone is porous and can take on the flavour of the soap.
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