How to eat dolsot bibimbab

The Bibimbab, operated by The Bibimbab Co., Ltd., began in Bangkok in 2010. It serves dolsot bibimbab, soups and Korean home cooking across Thailand. Find the branches below.

• Sukhumvit 24Sukhumvit, Bangkok092-276-8282
• Mega Bangna2nd floor, Bangna, Bangkok083-738-8282
• Siam ParagonGround floor, Pathum Wan, Bangkok083-728-8282
• EmQuartierB floor, Phrom Phong, Bangkok093-161-8282
• Pattaya Sai 2Chonburi, Pattaya088-326-8282
• IconSiam6th floor, Charoen Nakhon, Bangkok082-380-8282
• CentralPlaza Grand Rama 9B1 floor, Ratchada, Bangkok083-730-8282
• One BangkokB1 floor, Rama IV, Bangkok080-821-5233

Delivery is prepared at Chef Kim's Cooking Lab, our head office and kitchen on Sukhumvit 31. Call 06-3935-8282 to order. For a griddle meal, see our Hwaro guide.

Six steps to enjoying a stone bowl.

1. 01

   Take care with the hot bowl

   The stone bowl stays hot after serving. Avoid touching it directly while the rice continues to toast against the stone.

2. 02

   Season to taste

   Add gochujang a little at a time to taste. If sesame oil is served with the bowl, add it as you prefer.

3. 03

   Mix from the bottom

   Use your spoon to lift rice from the bottom and mix it evenly with the vegetables and sauce.

4. 04

   Press rice against the bowl

   Press a thin layer of rice against the hot inside of the bowl. Let it toast while you eat the rest.

5. 05

   Enjoy the soup alongside

   Soup is usually served alongside. Sip it between bites to balance the gochujang.

6. 06

   Finish with the rice crust

   The toasted rice at the bottom is called nurungji. Gently loosen it with the edge of your spoon after eating the rest.

Dolsot means stone bowl, and bibimbab means mixed rice. Rice, seasoned vegetables and usually a protein and egg are arranged in the bowl, which stays hot enough to continue cooking at the table.

The heated bowl keeps dolsot bibimbab cooking at the table and creates a rice crust at the bottom. The Bibimbab group has served this namesake dish in Bangkok since 2010.

Start with a little, then mix and taste before adding more. Gochujang is salty and spicy, and the vegetables are already seasoned.

Nurungji is rice toasted against a hot pot or bowl. It forms as you eat dolsot bibimbab. Enjoy it golden and crisp, gently loosened with a spoon, before it becomes dark.

Use a spoon for the bibimbab and chopsticks for the side dishes. A spoon makes it easier to lift rice from the bottom when mixing.

Bibimbab is based on vegetables, but common versions include beef and egg, and sauces vary. For strictly vegetarian or vegan food, call the branch before visiting to check what can be prepared that day. Numbers are on the locations page.