Somewhat less versatile but just as fun to cook with is a stone (usually granite) dolsot, which is shown at the top of this post. This is the cookware used to make dolsot bibimbap. Bibimbap, or "mixed rice," is a dish consisting of steamed rice, vegetables, and (optionally) meat. In the dolsot version, the pre-cooked ingredients are placed in the pot and heated over the stove. The rice sizzles and turns crispy while a cracked egg cooks against the hot stone. A stone pot is best for this dish, but since we don't own one (yet!), we use the earthenware ddukbaegi pot with good results.
Both of these pots are very hot, so it's important to protect one's hands and table! Korean markets sell matching coasters or trays, but you can also use a trivet.
• Doenjang Jjigae (Soybean Paste Stew), from Maangchi (with video)
• Kimchi Jjigae (Kimchi Stew), from ZenKimchi
• Soondubu Jjigae (Soft Tofu Stew), from The Kitchn
• Dolsot Bibimbap (Mixed Rice in Stone Pot), from Food Safari (with video)
• Buy online at koaMart
Related: Flickr Find: Korean Soup Pots