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.

[4] On the bottom of a dolsot, there is a thin crust of scorched rice, to be scraped off and eaten in the case of bibimbap or made into sungnyung (숭늉, infusion) in the case of unseasoned rice dishes.

In the former case, dolsot can be brushed with sesame oil beforehand to facilitate scraping.

The infusion with loosened chunks of scorched rice remains warm until the end of the meal, when it is typically savored.

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