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Hot stone pot bibimbap (dolsot-bibimbap, 돌솥 비빔밥) [1] is a variation of bibimbap served in a very hot dolsot (stone pot) in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes.
"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 ...
One popular variation of this dish, dolsot bibimbap (돌솥 비빔밥), is served in a heated stone bowl, which permits the dish to continue cooking after it is served, and in which a raw egg is cooked against the sides of the bowl. Yukhoe bibimbap (육회비빔밥) is another variant of bibimbap, comprising raw beef strips with raw egg and a ...
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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]
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