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"stone pot") or gopdolsot (곱돌솥; 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). [ 1 ] [ 2 ] [ 3 ] 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 ...
Albap (Korean: 알밥; lit. roe rice) is a type of bibimbap made with one or more kinds of roe, most commonly flying fish (commonly Cheilopogon agoo) roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot). [1] [2] [3]
Bibimbap has gone by a number of names over time.. Its earliest names appear in Korean hanja texts. Its first name was hondon-ban (混沌飯).This name appeared in the Yeokjogumun (역조구문; 歷朝舊聞) portion of the book Historical Notes of Gijae (기재잡기; 寄齋雜記), which was written by Bak Dongnyang (박동량; 朴東亮) around 1590.
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A ttukbaegi (Korean: 뚝배기) is a type of oji-gureut, [1] which is an onggi coated with brown-tone ash glaze. [2] [3] [4] The small, black to brown earthenware vessel is a cookware/serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine.
Flip the menu over to find items to order for hot pots. Start with a soup base, which includes mushroom, tomato, Japanese miso, herbs, Thai tom yum, Szechuan spicy, Korean seafood, or a gluten ...
[19] [20] [21] 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. [22] Beef stew in a Dutch oven
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