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A '''''dolsot''''' ({{Korean|hangul=돌솥|lit="stone pot"}}) or '''''gopdolsot''''' ({{Korean|hangul=곱돌솥|labels=no|lit="agalmatolite pot"}}) is a small-sized piece of [[cookware]] or [[serveware]] made of [[agalmatolite]], suitable for one to two servings of ''[[bap (food)|bap]]'' (cooked rice).<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=87327|title=dolsot|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:돌솥|access-date=1 March 2017|archive-date=1 March 2017|archive-url=https://web.archive.org/web/20170301180219/http://stdweb2.korean.go.kr/search/View.jsp?idx=87327|url-status=dead}}</ref><ref name="SKLD2">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=392621|title=gopdolsot|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:곱돌솥|access-date=1 March 2017|archive-date=1 March 2017|archive-url=https://web.archive.org/web/20170301180505/http://stdweb2.korean.go.kr/search/View.jsp?idx=392621|url-status=dead}}</ref><ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000707859|title=gopdolsot|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:곱돌솥|trans-title=agalmatolite pot|access-date=1 March 2017}}</ref> In [[Korean cuisine]], various hot rice dishes such as [[bibimbap]] or ''[[gulbap]]'' (oyster rice) as well as plain white rice can be prepared and served in ''dolsot''. As a ''dolsot'' does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.<ref name="Potter">{{Cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/18/bibimbap-korean-dish-comfort-food|title=Bibimbap: the ultimate comfort food|last=Potter|first=Claire|date=18 November 2013|work=[[The Guardian]]|access-date=1 March 2017}}</ref> |
A '''''dolsot''''' ({{Korean|hangul=돌솥|lit="stone pot"}}) or '''''gopdolsot''''' ({{Korean|hangul=곱돌솥|labels=no|lit="agalmatolite pot"}}) is a small-sized piece of [[cookware]] or [[serveware]] made of [[agalmatolite]], suitable for one to two servings of ''[[bap (food)|bap]]'' (cooked rice).<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=87327|title=dolsot|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:돌솥|access-date=1 March 2017|archive-date=1 March 2017|archive-url=https://web.archive.org/web/20170301180219/http://stdweb2.korean.go.kr/search/View.jsp?idx=87327|url-status=dead}}</ref><ref name="SKLD2">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=392621|title=gopdolsot|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:곱돌솥|access-date=1 March 2017|archive-date=1 March 2017|archive-url=https://web.archive.org/web/20170301180505/http://stdweb2.korean.go.kr/search/View.jsp?idx=392621|url-status=dead}}</ref><ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000707859|title=gopdolsot|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:곱돌솥|trans-title=agalmatolite pot|access-date=1 March 2017}}</ref> In [[Korean cuisine]], various hot rice dishes such as [[bibimbap]] or ''[[gulbap]]'' (oyster rice) as well as plain white rice can be prepared and served in ''dolsot''. As a ''dolsot'' does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.<ref name="Potter">{{Cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/18/bibimbap-korean-dish-comfort-food|title=Bibimbap: the ultimate comfort food|last=Potter|first=Claire|date=18 November 2013|work=[[The Guardian]]|access-date=1 March 2017}}</ref> |
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On the bottom of a ''dolsot'', there |
On the bottom of a ''dolsot'', there is a thin crust of [[scorched rice]], to be scraped off and eaten in the case of bibimbap or made into ''[[sungnyung]]'' (숭늉, infusion) in the case of unseasoned rice dishes. In the former case, ''dolsot'' can be brushed with [[sesame oil]] beforehand to facilitate scraping.<ref name="Potter" /> To make ''sungnyung'', the unscorched part of rice is scooped and transferred into another serving bowl right after being served, and hot water or tea (usually mild-grain teas such as [[bori-cha|barley tea]] or [[oksusu-cha|corn tea]])<ref>{{Cite news|url=https://www.nytimes.com/2016/02/21/nyregion/korean-food-fort-lee-new-jersey-so-kong-dong.html|title=Review: At So Kong Dong, Korean Soups Bring Two Kinds of Heat|last=Schumer|first=Fran|date=18 February 2016|work=[[The New York Times]]|access-date=1 March 2017}}</ref> is poured into the ''dolsot'' while it is still blistering hot. The infusion with loosened chunks of scorched rice remains warm until the end of the meal, when it is typically savored. |
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== Gallery == |
== Gallery == |
Dolsot / Gopdolsot | |
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Dolsot-bibimbap, bibimbap served in a dolsot
| |
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] |
Adolsot (Korean: 돌솥; lit. "stone pot") or gopdolsot (곱돌솥; lit. "agalmatolite pot") is a small-sized piece of cookwareorserveware made of agalmatolite, suitable for one to two servings of bap (cooked rice).[1][2][3]InKorean cuisine, various hot rice dishes such as bibimbaporgulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.[4]
On the bottom of a dolsot, there is a thin crust of scorched rice, to be scraped off and eaten in the case of bibimbap or made into sungnyung (숭늉, infusion) in the case of unseasoned rice dishes. In the former case, dolsot can be brushed with sesame oil beforehand to facilitate scraping.[4] To make sungnyung, the unscorched part of rice is scooped and transferred into another serving bowl right after being served, and hot water or tea (usually mild-grain teas such as barley teaorcorn tea)[5] is poured into the dolsot while it is still blistering hot. The infusion with loosened chunks of scorched rice remains warm until the end of the meal, when it is typically savored.
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