Dolsot

{{Short description|Korean cookware or serveware}}

{{Italic title}}

{{Infobox Korean name/auto

| image = Dolsot bibimbap, Hangang, Paris 001.jpg

| caption = Dolsot-bibimbap, bibimbap served in a dolsot

| hangul = 돌솥

| ipa = {{ipa|tol.sot̚}}

| othername1 = Another name

| hangul1 = 곱돌솥

| ipa1 = {{ipa|kop̚.t͈ol.sot̚}}

}}

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 (cooked rice).{{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}}{{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}}{{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}} 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.{{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}}

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. 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 tea or corn tea){{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}} 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.