Korean Home Food Cooking Class (08): Dolsot-bap & Kongnamul Soup

From the left: Dolsot Nutritious Rice, Kongnamul & Hwangtae Soup, Non-fermented Spicy Onion Kimchi, Stir-fried Aehobak (Korean zucchini)

Dolsot Nutritious Bap (Rice)

A dolsot (lit. “stone pot”) is a small-sized cookware-cum-serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling. While cooking rice in the stone pot, Koreans usually add various healthy grains or fruits such as Ginseng, chestnut, jujube, ginkgo, soybean, etc., on the rice for the better taste and nutrition.

On the bottom of dolsot, there forms a thin crust of scorched rice, to be scraped off and eaten in case of bibimbap, or made into sungnyung (infusion) in case of unseasoned rice dishes. In the former case dolsot can be brushed with sesame oil beforehand to facilitate scraping. To make sungnyung, the unscorched part of rice is scooped and transferred into another serving bowl right after served, and hot water or tea (usually mild grain teas such as barley tea or corn tea) is poured into the dolsot when it is still blistering. The infusion with loosened chunks of scorched rice remains warm til the end of the meal, when it is typically savoured.

Kongnamul & Hwangtae Soup (콩나물황태국)

Kongnamulguk – a type of guk(soup), made by boiling soybean sprouts in anchovy-kelp broth, then season with minced garlic, salt(or saeujeot), and chopped scallions. Gochutgaru(chilli flakes) can also be added. While cooking Kongnamulguk, Koreans add some other ingredient such as ‘Hwangtae’ as below and it is also well-know food for essential soup which is helpful for recovering or refreshment from heavy drinking.

In Korea, Alaska pollock is considered the “national fish”. The Korean name of the fish, myeongtae, has also spread to some neighbouring countries: It is called mintay(минтай) in Russia, and its roe is called mentaiko(明太子) in Japan although the Japanese name for the fish itself is suketōdara(介党鱈). In Korea, myeongtae is called by various names including:

  • saengtae(생태) – fresh Alaska pollock
  • dongtae(동태) – frozen Alaska pollock
  • bugeo(북어) – dried Alaska pollock
  • hwangtae(황태) – “yellow Alaska pollock”, made by drying Alaska pollock during winter while undergoing repeated freeze-thaw cycles
  • nogari(노가리) – young Alaska pollock
  • kodari(코다리) – “nosed Alaska pollock”, made by gutting young Alaska pollok and half-drying four to five of them on a rope tied through their “noses”

Among the above, ‘hwangtae’ is normally used for cooking Korean meal called ‘Guk (soup)’.

Pa-geotjeori (not-fermented spicy onion kimchi)

Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Among them, not-fermented kimchi is called ‘Geotgeori’ which is just-now-made-kimchi.

Tips] In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. With the rise of technology, kimchi refrigerators are more commonly used to make kimchi.

Stir-fried Aehobak 

Aehobak (애호박), also called Korean zucchini, is the edible, green to yellow-green summer squash belonging to the species Cucurbita moschata. Commonly used in Korean cuisine, an aehobak has the shape of zucchini, but with thinner, smoother skin, and more delicate flesh.

Booking Information 

  • Date & Time: 13:00-15:30 (Every Monday, Wednesday, Friday)
  • Meeting Point (Venue): Hongdae Station (Subway Line 2, Green Line) Exit No. 2 in Seoul, Korea
  • Activity: Korean Home Food Cooking Experience with Professional Chef
  • Type of Food Preference: For All (Vegetarian & Non-Vegetarian)
  • Price: US$80.00 / per person
  • Minimum number of Person: 4
    – We recommend you to come with your friends, family when you visit Seoul, Korea!
    – Foreign residents in Seoul are also welcome for this cooking class.
  • Language: English

Korean Home Food Cooking Class Near Hongdae in Seoul, Korea

Home Food Cooking Class by Professional Korean Chef: Total 4 Dishes in 150 Minutes!


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