etable variations of bibimbap, but the most common types are traditional bibimbap—the kind served in the metal bowl—and dolsot, a more luxurious take that emerged in the 1960s and ’70s. Dolsot translates to a scorchinghot stone pot, where the rice turns crispy at the base, often seasoned with sesame oil to prevent sticking, and topped with an array of vegetables, beef, and an egg sunny-side up. Though bibimbap has long been a Korean restaurant staple, its popularity locally has surged in recent years, Kim says. “Bibimbap in Korea is like fast food—you eat it right away, like a taco,” he says. “Ninety percent of our customer base is non-Korean, and they love dolsot. We’re surprised too—you cannot believe how popular it is.” At Korea House, both styles are on the menu, with vegetables such as spinach, julienned carrots, cucumber, mung bean sprouts and house-made gochujang sauce—a fermented chili paste. In their traditional bibimbap, all vegetables are seasoned or cooked. “Nothing is raw; we steam it, boil it, and put sauce on it,” Kim says. “But in Korea, they use fresh ones too to make it colorful. It’s even more colorful there because of all the different vegetables they grow.” At Jeju Kitchen, Wolff takes a looser approach—except when she doesn’t. “I have a couple dishes that stay very traditional,” she says, pointing to her dolsot bibimbap. “You don’t mess with those. They’re too nostalgic.” The egg traditionally sits in the middle, surrounded by the vegetables. Early on, Wolff began pre-mixing her bibimbap, removing the guesswork for first-time bibimbapers. Her dolsot bibimbap has a more intense sesame flavor to ensure it’s fully coated as it arrives sizzling in the pot, with a side of banchan. Her advice to those trying it out is simple: “Mix it.” Jeju Kitchen 34 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 Made by hand in California. For more information visit www.roxannebeebe.com 650-235-5031 Pewter Bottle Stoppers by Coastal Artist Roxanne Beebe BeebeArt_1-6v_ED26_GK.indd 1 4/15/26 2:52 PM DINE IN / TAKEOUT / DELIVERY 720 BROADWAY AVE. SEASIDE 831-899-1762 SEASIDE’S FINEST THIN CRUST PIZZA SOURDOUGH PIZZA OPEN DAILY • • DRAFT BEER • • Oven_1-6v_ED24_ec.indd 1 4/18/24 12:20 PM Untitled-37 1 4/15/26 1:00 PM
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