Bibimbap

Bibimbap means “mixed rice,” and the mixing is the point: seasoned vegetables, egg, and gochujang stirred through hot rice until every spoonful carries a bit of everything. In the hot stone version the dolsot keeps cooking at the table, toasting the bottom layer of rice into nurungji, the crackly crust people fight over.

We serve three: the classic bowl, the hot stone pot, and a bulgogi version topped with marinated beef. All three run at lunch too, at lunch prices, one of the better midday deals on 32nd Street.