Kitchenware:
Earthenware bowl
In Korean this is “dduk bae kie.” These ones are shiny but I prefer the one’s that aren’t shiny. I used this for soon du bu, doenjang chigae, and sam gye tang. They are perfect because the stone retains the heat until you finish your meal. Of course you can cook without them but your food will be more delicious if you use a stone bowl.
Hi Maangchi! I bought one of these bowls to make your delicious soon dubu with. After I used it a few times, I noticed that the outside of the bowl would start releasing a small amount of reddish liquid, which then dries off and leaves a crust on the bowl as it cooks on the stove (so it looks like some soup boiled over and dried on the side of the bowl). Do you know why it is happening? Maybe I didn’t wash the bowl properly last time? Please help me! Thanks! :)
November 10th, 2008 at 3:59 amI don’t know why!
November 10th, 2008 at 7:53 amEarthenware is fragile, so you will have to cool it slowly before washing to prevent it from cracking.
As long as the inside of your earthenware doesn’t crack, it will be ok.