Made with one or more kinds of roe (fish egg), carrots, cucumber, yellow radish, crab meat, seaweeds, kimchi, and rice served in a sizzling hot ttukbaegi or dolsot.

Hot Stone Pot Bibimbap
Served in a sizzling hot stone pot. The crispy rice at the bottom, mixed with various toppings and gochujang.
Remains piping hot until the end of the meal.

This dish consists of rice topped with japchae and is served on a plate with seasoning.

Kimchi Fried Rice
Rice fried with finely chopped kimchi, beef, onions, spring onions, and other vegetables may be added according to taste.

Shrimp Fried Rice
Rice fried with local shrimp, onions, green onions, and other vegetables may be added according to taste.

Beef Tartare Bibimbap
This is a bowl of rice topped with seasonal namul (salad) and fresh yukhoe(chopped raw beef - tenderloin) and served with seasoning.