Dolsot facts for kids

Dolsot / Gopdolsot
Dolsot-bibimbap, bibimbap served in a dolsot
Quick facts for kids Korean name
Hangul	돌솥
Revised Romanization	dolsot
McCune–Reischauer	tolsot
IPA	[tol.sot̚]
Hangul	곱돌솥
Revised Romanization	gopdolsot
McCune–Reischauer	koptolsot
IPA	[kop̚.t͈ol.sot̚]

A dolsot (which means "stone pot" in Korean) or gopdolsot (meaning "agalmatolite pot") is a special small pot. It's used for cooking and serving food, usually for one or two people. These pots are made from a type of stone called agalmatolite.

In Korean cuisine, dolsot pots are perfect for making and serving hot rice dishes. You might see them used for bibimbap (a mixed rice dish) or gulbap (oyster rice). You can also just cook plain white rice in them. One cool thing about a dolsot is that it stays hot for a long time. Even after you take it off the stove, the food inside keeps cooking and sizzles when it reaches your table!

The Crispy Rice Secret

When you cook rice in a dolsot, a thin, crispy layer forms at the bottom. This is called scorched rice. It's a delicious part of the meal!

• For Bibimbap: If you're eating bibimbap, you can scrape off this crispy rice and enjoy it. Sometimes, people brush the dolsot with sesame oil before cooking. This makes it easier to scrape off the crispy bits.
• For Sungnyung: If you're eating plain rice, you can turn the crispy rice into a warm drink called sungnyung. First, you scoop out the soft rice into another bowl. Then, while the dolsot is still super hot, you pour hot water or a mild tea (like barley tea or corn tea) into the pot. The hot liquid mixes with the crispy rice, making a comforting drink. This sungnyung stays warm until the end of your meal, and it's a nice way to finish.

Gallery

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  Bap (rice) cooked and served in a dolsot

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  Gulbap (oyster rice) in a dolsot

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  Yukhoe-bibimbap (beef tartare bibimbap) in a dolsot

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  A dolsot placed in a wooden holder to protect the table from heat