Dolsot Stone Bowl Champagne Vinegar and an egg to crack

and an egg to crack on the top – a great store cupboard supper

or rice with soy-marinated pork belly

It’s used in everything from broths to marinades to dressings

Active ingredient 82%

The knives are well-weighted

Dolsot Stone Bowl Champagne Vinegar and an egg to crackA dolsot. or dol sot, is a traditional Korean stone bowl used for the Korean rice dish, bibimbap or jjigae stews. Slowly warm the dolsot stone bowl inside the oven, and then place on a hob to heat sesame oil in the base of the dish. Add pre cooked rice to the hot dolsot bowl, and hear it crackle! Then add seasoned meats and vegetables and serve the bibimbap with an egg on the top. Create one large bibimbap as the centre piece of a large, sharing meal,