돌솥 비빔밥 Dolsot Bibimbap (Hot stone pot mixed rice)

Or known more simply as 비빔밥 Bibimbap (mixed rice) has become a staple in my Korean diet. A consistently great meal, it never disappoints.

Bibimbap is a selection of seasonal vegetables served on top of rice in a bowl or hot stone pot (돌솥 dolsot). With the hot stone pot version there is usually a raw egg served on top that cooks when mixed. It’s also customary to mixed red bean paste in which adds a bit more salt, flavour and a bit more spice, I personally love the red bean paste.

They don’t call this dish mixed rice for nothing, you need to mix it well, and then mix it again. Cooks, servers and sometimes randoms will either tell you to keep mixing or just skip that and mix it for you if they feel you haven’t given it justice. After you’ve mixed it twice, mix it again. As a rule of thumb I don’t stop until after a Korean at the table has stopped.

A relatively safe choice in terms of being reliably good and liked by pretty much everyone, Bibimbap is a great meal worthy of your time and tastebuds.

I rate it 160/180 – The recommended number of seconds you should mix your bibimbap before you should eat it.