Dolsot Crispy Rice (Korean Stone Bowl Rice)
Crispy, sizzling rice cooked in a traditional Korean stone bowl, called a dolsot. Use this as a base for classic dolsot bibimbap or top it with your favorite stir-fry dish.
Equipment
- 2 dolsot stone bowls see notes
- gas stove this recipe is for a gas stovetop only
- Korean long-handled spoons optional
Ingredients
- 1½ cups dry jasmine rice cooked according to package directions
- 1 teaspoon toasted sesame oil plus more as needed
- your intended toppings see post for ideas
Instructions
Before You Begin
- If your dolsots are new, make sure they have been properly seasoned according to the manufacturer's instructions. Even when properly seasoned, new dolsots may take a few uses before they give the same consistent results as well-seasoned bowls. See the post for more information.
- Cook the jasmine rice and have it ready to use. I use freshly cooked rice straight from the rice cooker.
Preheat the Dolsots
- Place the empty dolsots in a cold oven, then set the oven to 400°F. Allowing the stone bowls to heat gradually with the oven helps avoid subjecting them to a sudden temperature change.
- Once the oven reaches 400°F, leave the dolsots in the oven for 10 additional minutes to thoroughly preheat.
- Carefully transfer the very hot dolsots directly onto the burners of a gas stove. Set the burners to medium-low and center each bowl over the flame as well as possible. I strongly recommend using these: hot pot tongs.
Make the Crispy Rice
- Brush approximately ½ teaspoon toasted sesame oil over the bottom and lower sides of each dolsot. The surface should be lightly and evenly coated. Newer or less-seasoned dolsots may require a little additional oil.
- Divide the freshly cooked rice evenly between the two dolsots. Gently spread the rice into an even layer over the bottom of each bowl without firmly pressing or compacting it. Maximizing contact between the rice and the stone gives you more crispy rice.
- Let the rice cook undisturbed over medium-low heat until the bottom begins to develop a golden, crispy crust, about 10 minutes. Toward the end of cooking, slip a small silicone spatula underneath the rice at the side to check the crust. Keep in mind that the center will generally brown faster than the edges.
- Add your intended toppings toward the end of the cooking time, once the rice is nearly ready. I usually serve this with my Korean Beef.
- Remove the dolsots from the heat and place them on heat-safe trivets. I recommend using an additional trivet in addition to the wooden ones that come with the bowls to protect your table.The rice will continue to crisp from the residual heat of the stone, so don't wait for the entire bottom to become deeply browned before removing the bowls from the burners.
- Serve directly from the dolsots while hot. The stone bowls will remain extremely hot for quite a while, so take care when serving and eating.Serve with a spoon, which can be used to break up the crispy rice. I recommend investing in some Korean long-handled spoons to go with the bowls.
Notes
Toppings: My favorite topping for this rice is my Freezer Friendly Korean Beef
Dolsot size: I prefer extra-large dolsots because their larger surface area lets you spread the rice out more and create a larger amount of crispy rice. I use 36-ounce dolsots, but smaller dolsots can also be used.
Rice quantity: I cook 1½ cups dry jasmine rice and divide the cooked rice between two 36-ounce dolsots. This makes pretty generous portions. You can use less cooked rice if you prefer smaller servings; just spread it evenly over the bottom of the bowls rather than packing it into a thick layer.
Seasoning your dolsots: Well-seasoned dolsots perform better in my experience and require less added oil. My established bowls need only about ½ teaspoon toasted sesame oil each, while newer bowls may need a little more. Always follow the manufacturer's instructions for initially seasoning and caring for your specific stone bowls.
Toasted sesame oil: I use toasted sesame oil rather than neutral oil for its nutty, toasted flavor. With my tested method, the dolsots measured approximately 340°F after preheating in the 400°F oven, and the toasted sesame oil did not visibly smoke when added.
Watch the center: A wide dolsot sitting over a gas burner does not heat perfectly evenly. The center tends to crisp faster than the outer portions, so check the crust near the end rather than waiting for every part of the bottom to reach the same color.
Residual heat matters: The dolsot retains substantial heat after it leaves the burner. During testing, the rice was ready to come off the stove after approximately 10 minutes and developed the ideal golden, crispy finish as it sat off the heat. Avoid over-browning it on the burner.
Nutrition
Serving: 1bowlCalories: 490kcalProtein: 9g
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