I picked up a few granite bowls (dolsots) to make Korean Bibimbap (mixed rice) in. There are different types of bibimbap but for my money dolsot is the best. The granite bowl is pre heated in a 400ºF oven before adding sesame oil, rice, individually cooked veggies, and meat or tofu. The bowl is then placed on a burner over medium high heat allowing the rice to crisp up all along the bowl sides. This is the best part of the dish. All bibimbap is served with either straight Korean gochujang hot pepper paste or a sauce made with it. I use both.
Two 32oz granite bowls. The bowl on the right has been seasoned. The bowls are extremely hot when the dish is served and will crackle and sizzle for many minutes after placing in front of delighted guests on the wooden trivets shown to protect the table.
Finished dolsot bibimbap. Side dishes include soy bean sprouts, carrot, zucchini, English cucumber, cabbage, spinach, beef tenderloin, and an egg. Both egg and sliced beef can be added raw as they will be cooked by the hot stone bowl. The yolk is broken first to run into the rice giving it an extra creaminess. Picture are Korean stainless steel flat chopsticks and a long handled stainless bibimbap spoon. Stir the ingredients together with the spicy pepper sauce and eat with the spoon.