Variations
Is dolsot bibimpab eaten cold or hot?
Bibimbap
A variation of this dish, "dolsot bibimbap" (돌솥 비빔밥, "dolsot" meaning "stone pot"), is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crisp. The city of Jeonju, the capital of the North Jeolla Province of South Korea, is famous throughout the nation for its version of "bibimbap", said to be based on a royal court dish of the Joseon Dynasty. A further variation of "bibimbap", called "hoedeopbap", uses a variety of raw seafood, such as tilapia, salmon, tuna or sometimes octopus, but each bowl of rice usually contain one kind of meat. The term "hoe" in the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant.