The Difference Between Bibimbap and Hot Stone Bibimbap Explained

Bibimbap and hot stone bibimbap are both popular dishes in Korean cuisine, known for their colorful presentation and combination of various ingredients. However, there’s a key distinction between the two – the cooking method and the vessel in which they’re served. Hot stone bibimbap, also known as dolsot bibimbap, is prepared and served in a dolsot, which is a small-sized stone pot made of agalmatolite. The dolsot is heated to a very high temperature, resulting in a sizzling effect when the ingredients are added to the pot. In contrast, regular bibimbap is typically served in a regular bowl or dish. Additionally, hot stone bibimbap is unique in that a raw egg is cracked into the hot dolsot and cooked against the sides of the bowl, creating a deliciously creamy texture. The high heat of the dolsot also creates a crispy layer of rice, adding an extra dimension of flavor and texture to the dish.

What Consists of Bibimbap?

The vegetables used in bibimbap vary depending on personal preference and seasonal availability. Common vegetables include carrots, spinach, bean sprouts, mushrooms, and zucchini. Each vegetable is carefully prepared to enhance it’s flavor and texture. They’re typically seasoned with a combination of soy sauce, sesame oil, garlic, and other spices to add depth to the dish.

The marinated meat in bibimbap is typically beef, although other proteins such as pork or chicken can also be used. The meat is thinly sliced and marinated in a mixture of soy sauce, garlic, sugar, and sesame oil. It’s then quickly stir-fried until tender and infused with the flavors of the marinade.

The final touch to a bowl of bibimbap is a fried egg, served sunny side up. The yolk provides a creamy richness when mixed into the dish, adding another layer of flavor and texture. The egg is usually cooked to the point where the whites are set but the yolk is still slightly runny.

To bring all the flavors together, bibimbap is served with a dollop of bibimbap sauce. This sauce is made from a combination of Korean chili paste, soy sauce, sesame oil, sugar, and vinegar. It’s sweet, spicy, and savory, adding a burst of flavor and heat to the dish.

Bibimbap is often enjoyed as a complete meal on it’s own, but it can also be accompanied by various side dishes such as kimchi, pickled vegetables, and Korean pancakes. The different components of bibimbap offer a balance of textures and flavors, making it a satisfying and delicious dish that’s beloved by many.

Different Variations of Bibimbap (e.g. Vegetarian, Seafood, Tofu)

Bibimbap is a traditional Korean dish that consists of a bowl of rice topped with various vegetables, protein, and often a fried egg. It’s known for it’s vibrant colors and flavors. There are different variations of bibimbap to cater to different dietary preferences and restrictions. Some popular options include vegetarian bibimbap, which substitutes the meat with more vegetables or tofu, seafood bibimbap that includes shrimp or other seafood, and tofu bibimbap that focuses on incorporating tofu as the main protein source. These variations provide a diverse range of options for people to enjoy bibimbap according to their own taste and dietary needs.

The heat of the stone pot creates a crispy layer of rice called nurungji, which adds a delicious textural element to the dish. Regular bibimbap, on the other hand, is served in a regular bowl and lacks the crispy rice. Both versions are typically served with a variety of vegetables, meat, and a spicy gochujang sauce.

What Is the Difference Between Bibimbap and Stone Bowl?

The stone pot retains heat effectively, ensuring that the rice stays hot throughout the meal. The sizzling rice also creates a delicious crispy crust at the bottom, known as nurungji, which adds a unique texture to the dish.

On the other hand, regular bibimbap is typically served in a regular bowl or on a plate. The rice and toppings are mixed together thoroughly before eating. The absence of the hot stone pot means that the dish doesn’t have the same sizzling and crispy rice element as dolsot bibimbap.

In terms of ingredients, both versions of bibimbap usually have a mix of vegetables, meat or seafood, and gochujang (Korean chili paste) for added flavor. However, the specific toppings can vary depending on personal preference or regional variations.

One popular variation of bibimbap is the Jeonju-style bibimbap, which originates from the Jeonju region in South Korea. This variation often includes additional toppings like raw beef tartare (yukhoe) or raw fish (hwe) alongside traditional vegetables.

Ultimately, whether you choose dolsot bibimbap or regular bibimbap, both versions offer a delightful explosion of flavors and textures. The choice really comes down to personal preference and whether you desire the sizzling rice crust that the stone pot provides.

Dolsot Bibimbap is a popular Korean dish that offers a unique dining experience due to it’s distinctive serving method. Unlike regular Bibimbap, which combines vegetables, rice, and seasoned beef, Dolsot Bibimbap is served in a special hot stone pot. This cooking vessel adds an extra element of flavor and texture to the dish, as the ingredients sizzle and create a delicious crust on the rice. Let’s explore this culinary delight further and see why Dolsot Bibimbap has gained such a devoted following.

What’s the Difference Between Bibimbap and Dolsot?

The Dolsot pot is made of stone or ceramic, and it retains heat for a longer period of time compared to a regular plate or bowl. This allows the ingredients in Dolsot Bibimbap to continue cooking and stay hot for a longer period of time, enhancing the flavors and textures of the dish.

In addition to the unique serving method, the Dolsot pot also adds a distinct element to the dish. When the cooked rice is added to the hot pot, it creates a crispy and delicious layer of rice at the bottom. This crispy rice, known as “nurungji,” adds a delightful crunch and adds an additional dimension of texture to the dish.

Another difference between Bibimbap and Dolsot Bibimbap lies in the eating experience. With Bibimbap, the ingredients are mixed together in a bowl or plate before eating. However, with Dolsot Bibimbap, the hot ingredients are usually placed on top of the rice, and diners can choose to mix it themselves or eat each ingredient separately.

Overall, while both Bibimbap and Dolsot Bibimbap share similar ingredients and flavors, the method of serving and the use of the Dolsot pot give Dolsot Bibimbap a unique twist. The hot pot enhances the flavors, textures, and eating experience, making it a popular choice for those looking for a more dynamic and interactive way to enjoy this beloved Korean dish.

Source: Dolsot Bibimbap | Friendly Korea

The vegetables can include julienned carrots, sliced cucumbers, spinach, bean sprouts, mushrooms, and more. These toppings are arranged neatly on top of the rice and often accompanied by thinly sliced beef, tofu, or even a fried egg. The beauty of dolsot bibimbap lies in the sizzling stone bowl, as it crisps up the bottom layer of rice, creating a deliciously crispy texture. The dish is served with gochujang, a spicy red pepper paste, which adds a kick of heat and flavor to the dish. So, if you’re looking to try a flavorful and visually appealing Korean dish, look no further than hot stone bibimbap.

What Is Hot Stone Bibimbap in Korean?

These vegetables can include sautéed mushrooms, spinach, bean sprouts, carrots, and radishes, amongst others. The vegetables are often arranged in a visually appealing manner, creating a vibrant and colorful dish. In addition to the vegetables, dolsot bibimbap typically includes a protein such as beef, chicken, shrimp, or tofu.

Once all the ingredients are in the bowl, the bibimbap is typically topped with a fried egg. The heat from the stone bowl causes the ingredients to sizzle and cook further, creating a deliciously crispy and flavorful rice crust on the bottom of the dish. To eat dolsot bibimbap, one typically mixes all the ingredients together, incorporating the runny yolk from the egg into the rice and vegetables.

Dolsot bibimbap is often accompanied by traditional Korean side dishes, such as kimchi, seaweed soup, and pickled vegetables. These side dishes provide additional flavors and textures to complement the bibimbap.

The hot stone bowl used to serve dolsot bibimbap not only adds a unique presentation element but also helps to keep the dish warm throughout the meal. The stone retains heat for a longer period of time, ensuring that each bite of bibimbap remains hot and delicious.

The various vegetables used in the dish provide a range of vitamins and minerals, while the protein and rice offer a good source of energy.

It’s unique cooking method and accompanying side dishes make it a popular choice for those seeking a tasty and nutritious meal.

The History of Bibimbap in Korean Cuisine.

Bibimbap, a popular dish in Korean cuisine, has a fascinating history. It’s origins can be traced back to ancient times when it was served as a ritual dish during the Joseon Dynasty. The name “bibimbap” literally means “mixed rice” in Korean, as it’s made by combining various ingredients with rice. Traditionally, bibimbap was made with seasonal vegetables, tofu, and meat, topped with a fried egg and chili paste. It was considered a nutritious and wholesome meal, providing a balance of flavors and textures. Over time, different regions in Korea developed their own variations of bibimbap, incorporating local ingredients and flavors. Today, bibimbap is known worldwide for it’s vibrant colors, delicious taste, and symbolic representation of Korean culture. Whether served in a stone bowl or a regular dish, this iconic dish continues to be enjoyed by people all over the world, offering a delightful fusion of flavors and a glimpse into Korea’s rich culinary heritage.


In conclusion, the main difference between bibimbap and hot stone bibimbap lies in the cooking method and presentation. This unique cooking vessel not only allows the dish to stay hot for a longer period but also cooks the raw egg against the sides of the pot, creating a sizzling experience when the ingredients are added.

Scroll to Top