Dolsot Bibimbap is the type of Bibimbap that is served sizzling in a traditional Korean vessel. The main difference between this way of serving Bibimbap is that you get a layer of scorched golden rice on the bottom of the pot, which adds a nutty flavor and texture.
The Dolsot (돌솥) is a stone vessel that retains heat well and is usually used for cooking rice. Because it retains heat well, it helps to keep your bibimbap hot as you eat it.
You can cook rice in the Dolsot by adding sesame oil to the inside with a brush and then cooking your rice like usual.
If you do not have a Dolsot, you can still get the effect of a Dolsot, aka crispy golden rice on the bottom, by implementing the following method that is often done in Korean restaurants.
All you need is already cooked fluffy rice:
- Scoop a portion of your cooked rice, about 1 cup per person, into a heavy-bottomed pot like a Tteokbaegi (뜩배기) or a cast iron that is brushed with sesame oil.
- At this time, you can add your various bibimbap ingredients on top of the rice along with your raw or cooked egg.
- Then place your pot onto the stove on low heat and let it crisp up the bottom layer of rice by letting it heat for about 15 minutes. Be careful not to use too high a heat or it can burn.
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