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 it two ways, the classic bowl and the hot stone pot, each topped with bulgogi or kept veggie. Both run at lunch too, at lunch prices, one of the better midday deals on 32nd Street.