How To Season A Korean Stone Bowl
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.
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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.
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