Dolsot Stone Bowl Champagne Vinegar or rice with soy-marinated pork

or rice with soy-marinated pork belly

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

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

To know more about choppers & cleavers

in Southern Italy

Dolsot Stone Bowl Champagne Vinegar or rice with soy-marinated porkA 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,