How To Season A Korean Stone Bowl using salt for cleansing and uncooked rice water and oil to create a protective layer on the stone surface.
I have been using my Korean stone bowls (dolsot) a lot lately because it has been so cold. Food cools down much quicker in the winter even though the house is heated. The only way to enjoy warm food is to serve the food in a a stone bowl or a clay pot because these vessels are heated on the stove while cooking and transferred immediately to the table. The stone bowl or clay pot retain heat far better and longer than porcelain bowls and plates.
Choosing The Korean Stone Bowl
There are basically two types of Korean stone bowls. The one we are using and focusing on today is made with natural stone, usually granite. The other is actually a kind of ceramic with a smooth surface, often black or dark brown in color. The latter requires a different seasoning method.
As you can see below, the stone bowls appear dry (picture on the left), with a slightly powdery film on its surface, right out of the box. You need to clean and season it before using it for the very first time. Seasoning and curing also provides a protective layer (picture on the right) for the stone bowl for many years of use. Like a wok, seasoning also minimizes food from sticking to the bowl.
Different Seasoning Methods
There are different methods of seasoning this granite stone bowl. The instructions that came with it suggested that the stone bowl be filled with a high density brine, which I am assuming is salt water, for 72 hours to soften the inner walls of the stone bowl. Then, it should be heated upside down on the stove or in the oven and coated with a layer of salt on oil to create a protective layer. Another method (described elsewhere) is to submerge and boil the pot in water mix with flour, which is then coated with a layer of oil.
Why Use Rice Water?
I decided to do the boiling method but use rice water instead of flour mixed in water. Rice water is also often used to season or cure clay pots and I prefer it to flour because I am more familiar with rice water. In my opinion, it is also a little less messy.
The idea of using rice water is to extract the starch from the rice when it is washed. It is best to use white rice for this purpose. Wash and soak the rice in water. Reserve the soaking liquid (rice water) in a pot large enough to accommodate the stone bowl.
Preparation Of The Stone Bowl
Wash the bowl to remove any powdery residue from the stone grinding process. Then, gently lower the bowl into the pot with rice water. If there is insufficient rice water to submerge the pot, top it up with a little more water so that the stone bowl is fully submerged.
Seasoning and Curing The Stone Bowl
Place the pot on the stove and turn on the stove at medium heat. Bring the water to a boil and add some salt. Allow the stone bowl to “cook” for 30 minutes.
After 30 minutes, turn off the stove. Let the stone bowl soak in the hot liquid until it is cool. The stone bowl should only be very slightly warm. Remove the stone bowl from the pot and rinse it in the sink.
How To Season A Korean Stone Bowl Using Cooking Oil For Final Step
Finally, wipe a thin layer of sesame or vegetable oil over the entire surface of the stone bowl. Place bowl on paper towel to dry completely.
Similar Products Used in How To Season a Korean Stone Bowl
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Dolsot Granite Stone Bowl with Wood Base, 32 Oz
Dolsot Granite Stone Bowl with Wood Base, 2 pieces, 32 Oz
Natural Stone Bowl (32 ounce)
How To Season A Korean Stone Bowl
Materials
- ½ cup uncooked white rice (100g)
- 1 tbsp salt
Instructions
- Wash and soak the rice in water for 20 minutes.
- Reserve the soaking liquid (rice water) in a pot large enough to accommodate the stone bowl.
- Wash the bowl to remove any powdery residue from the stone grinding process.
- Gently lower the bowl into the pot with rice water. If there is insufficient rice water to submerge the pot, top up with a little more water so that the stone bowl is fully submerged.
- Place the pot on the stove and turn it on to medium heat. Bring the rice water to a boil.
- Add salt and allow the stone bowl to "cook" for 30 minutes.
- Turn off the stove. Let the stone bowl soak in the hot liquid until it is cool. The stone bowl should only be very slightly warm.
- Remove the stone bowl from the pot and rinse it in the sink.
- Wipe a thin layer of sesame or vegetable oil over the entire surface of the stone bowl.
- Place bowl on paper towel to dry completely.
Ready For Use
Your stone bowl is now ready for use. When cooking in stone bowl, always use low to medium low heat to preheat the bowl before adding food. While the stone bowls can withstand relatively high heat, it is not necessary as it retains heat very well. That said, DO NOT subject it to sudden fluctuations in temperature. It should be heated evenly and gradually, and allowed to cool after use, before washing in the sink.
Here is a recipe for Dolsot Bibimbap which is a must try in these Korean stone bowls.
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