Rice & porridge · 밥·죽
돌솥비빔밥Dolsot-bibimbap
Bibimbap served in a scorching stone pot, so the rice turns golden and crisp at the bottom.
What it is
The stone pot keeps sizzling for minutes after it lands. The crust that forms against the stone is called nurungji, and many Koreans think it is the best part.
How to eat it
Press the rice against the hot sides for a minute before you mix. Do not touch the pot.