Korean Dolsot Ceramic Pot 120mm

Koreans have traditionally utilised stone in their kettles, pots, and stone bowls because it distributes heat evenly and retains heat longer. You can only cook one or two servings in a Korean Dolsot at a time, therefore one dolsot portion is plenty for one person. Dimensions of the pots vary and include the following approximate sizes and capacities.

• 120mm (450ml) Dolsot Pot & Lid: Inner Diameter: 115mm
• 135mm (600ml) Dolsot Pot & Lid: Inner Diameter: 125mm
• 155mm (800ml) Dolsot Pot & Lid: Inner Diameter: 145mm
• 170mm (1200ml) Dolsot Pot & Lid: Inner Diameter: 160mm
• 185mm (1600ml) Dolsot Pot & Lid: Inner Diameter: 175mm

Size usage depends on the intended purpose of use. Small, medium and large are suitable for the following applications but not limited.

• 120mm is suited to a small serving for one person or for cooking side dishes such as steamed eggs
• 135mm is suited to a larger serving for one person
• 155mm is suited to serving a standard sized meal for one to two people
• 170mm is the most popular for serving two to three standard servings
• 185mm is suited for three to four standard sized dishes and great for groups

Koreans use a dolsot to cook their rice. As a result, it has an extra smokey scent from burning rice near the shell’s inner edge. The dolsot is then refilled with water and sealed with a lid after the main course has been consumed (an example would be bibimbap). Soup made from charred rice and water is known as “Sungnyung” in Korean cuisine. Fish or veggies may be added in certain circumstances.

It is recommended for the first few uses of your Korean Dolsot that you cook on low heat instead of high and do not soak the Korean Dolsot in the water for extended periods as the pot is made from durable earthenware that tends to absorb water.