Dolsot

Dolsot is a traditional Korean cooking tool that is used to serve a variety of dishes. It is a type of pottery that is heated to a high temperature before the food is added, which results in the food continuing to cook while it is being served.

History

The use of dolsot in Korean cuisine dates back to the Three Kingdoms period (57 BC – 668 AD). It was during this time that the technique of making pottery was highly developed, and dolsot was one of the products that emerged from this period.

Design

Dolsot is typically made from granite, although it can also be made from other types of stone. It is designed to withstand high temperatures, and it retains heat well, which makes it ideal for serving hot dishes. The pot is usually heavy and has a lid, which helps to keep the food warm for a longer period of time.

Usage

Dolsot is used in a variety of Korean dishes. One of the most popular is bibimbap, a mixed rice dish that is served in a hot dolsot. The heat from the pot causes the bottom layer of rice to become crispy, adding a unique texture to the dish. Other dishes that are commonly served in a dolsot include sundubu-jjigae, a soft tofu stew, and samgyetang, a ginseng chicken soup.

Care

Caring for a dolsot involves seasoning it before its first use, a process that involves boiling water in the pot and then coating it with oil. This helps to prevent food from sticking to the pot. After each use, the dolsot should be cleaned with a soft brush and dried thoroughly to prevent moisture from damaging the stone.

See also

• Korean cuisine
• Bibimbap
• Sundubu-jjigae
• Samgyetang

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