Comments on: Earthenware bowl

By: Maangchi

Maangchi — Thu, 09 Feb 2012 11:34:09 +0000

ooh whoo! You are ready to cook more dishes!

By: Maangchi

Maangchi — Thu, 09 Feb 2012 11:33:42 +0000

“concerned about using it to make something like fried bibimbap ..” It will be ok.
Yes, you can use it on an electric stove, too.

to make dolsot bibimbap,
Place some sesame oil on the bottom of the bowl and add warm rice and vegetables on top. Heat it up and wait about a few minutes until rice on the bottom starts burning. You will hear cracking sound. “tak..tak..tak” ^^

Check this out please. You may be interested in what others are saying about dolsot. http://www.maangchi.com/talk/topic/dolsot-problems-help
If you like to discuss more about your earthenware bowl, please leave your question on the forum.

By: alfalazcares

alfalazcares — Thu, 09 Feb 2012 04:04:42 +0000

I just got 3 of these, Two big ones for my parents (yes, they kinda eat a lot) and a medium one for me. We’ll be making bibimbap :D

By: miguk girl

miguk girl — Sat, 02 Apr 2011 12:36:24 +0000

Hi Maangchi! I love your website. Your recipes are concise and the videos are perfect as well. I tell everyone (interested in learning Korean cooking) about your website. You make it easy and understandable. I was wondering about earthen cookware. I can see that they can “take the heat” but I have an electric stove. Is it really okay for them to be in direct contact with the heating element? I have made fish stew and miso soup in one, heating the soup gradually to simmer/boil, but am concerned about using it to make something like fried bibimbap where there is no liquid and the heat is pretty high. Also, if the pot has been immered in water (like washed) does it need to dry completely before you can expose to heat? Don’t want to learn by cracking my earthen pots…Do you have info or can you reassure me that they can take the direct heat contact w electric stove heat elements? Thanks!

By: JamieF

JamieF — Fri, 18 Mar 2011 01:44:38 +0000

I use a medium sized one too and when I cook Maangchi’s recipes that use them with the exact same amount of ingredients it is always just perfect. I also have two small ones which I put soup in but I will use those for bibimbap too now that I read above that you can use it to get the nice crunchy rice. I don’t really have a need for a large or extra large as the medium one easily serves four people when it is full (and maybe more if you are eating with rice).

By: Cheeryvisage

Cheeryvisage — Wed, 26 Jan 2011 02:40:50 +0000

Thanks a lot. I’ll get an earthen bowl then. Glad to be able to lift it without breaking my arm (like the stone bowl). Haha.

By: Maangchi

Maangchi — Mon, 24 Jan 2011 12:28:26 +0000

I have an earthen bowl and a ston bowl. I make dolsot bibimbap with my earthenware bowl and it always turns out great. Place some sesame oil on the bottom of the bowl and add warm rice and vegetables on top. Heat it up and wait about a few minutes until rice on the bottom starts burning. You will hear cracking sound. “tak..tak..tak” ^^

But many of my readers have already talked about this topic here. Check this out and you can leave your thought or questions.
http://www.maangchi.com/talk/topic/dolsot-problems-help

By: Cheeryvisage

Cheeryvisage — Mon, 24 Jan 2011 02:57:06 +0000

Hi, Maangchi. Sorry to ask questions on an old post. But, I’m trying to decide between purchasing an earthen bowl and a stone bowl. It seems that they are pretty similar in function and I prefer the earthen bowl because it’s so much lighter.

Though, can you make bibimbap in the earthen bowl to get that crispy rice crust from it? This is the main thing I’m worried about. Does the earthen bowl heat up enough to make rice crispy?

Thank you!

By: Maangchi

Maangchi — Sat, 19 Jun 2010 16:17:05 +0000

Thank you for the tip that you learned from the vendor! Why don’t we share this useful information with our readers? Just copy and paste your post here? http://www.maangchi.com/talk/topic/dolsot-problems-help
Thank you very much!

By: BxlSprout

BxlSprout — Sat, 19 Jun 2010 16:03:15 +0000

Hi Maangchi and D, I use a Chinese earthenware pot (glazed like a Korean pot is) because those are more easily available in my area. The vendor suggested to prevent cracking that I totally immerse the pot and lid in water with a weight over them to truly keep them 100% underwater for 24 hours. I’ve used it dozens of times and it’s never cracked from rapid temperature extremes.