Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Austin >
Apr 29, 2005 07:47 PM

Austin: Stone Pot Bi Bim Bop?

  • b

Does anybody know of a Korean place in Austin that makes Bi Bim Bop in a stone pot? At Korea House on Anderson, they only have the regular kind.


  1. Click to Upload a photo (10 MB limit)
  1. d
    David Jordan

    I had Stone Pot Bi Bim Bop at Ichiban on Burnet Road. They have both a Japanese and Korean menu. It was a while ago and the first time I'd had Bi Bim Bop this style, but I recall it was pretty good, especially when I got to the crispy rice on the bottom (which is the point, no?).

    3 Replies
    1. re: David Jordan

      This dish sounds like something I ate while in Korea about 5 years ago...what I had was a heated stone pot with rice and veggies and a raw egg (and maybe some other stuff??). Seems like I remember you added the raw egg at the table and stirred it to cook it in?? Is this right?

      I remember it being really good, and my co-worker, who had lived in Austin before returning to Seoul, said the best she found here was at Korea House on Anderson. I meant to try it at Korea House back then, but I couldn't remember the name of the dish.

      So just curious, what about the way Korea House prepares it makes it the regular kind?

      1. re: Nacho
        David Jordan

        I am by no means an expert on bi bim bap, but I do enjoy the version at Korea House - pickled vegetables, seaweed, and marinated beef, all served over rice with a loosely fried egg on top (the pre-fried egg is probably catering to American sensibilities . . . ). You (well, this is what I do) stir everything together, breaking the egg yolk along with a couple squirts of sesame/pepper sauce. Mmmm, good.

        The stone pot version I had at Ichiban, as you said, comes in a heated stone bowl. I think the idea is to leave some rice sitting on the bottom so you have a nice crispy treat when you get to it.

        1. re: Nacho
          Brian Lindauer

          > So just curious, what about the way Korea House
          > prepares it makes it the regular kind?

          Just that they don't prepare it in a stone pot, so no crispy rice at the bottom. Thanks for the replies. I'll have to check this Ichiban place out.