Dolsot Bibimbap is a little bit more expensive than regular bibimbap because it has slightly different kinds of vegetables.

With regular bibimbap, a fried egg is placed on top, but in a Dolsot Bibimbap, the yolk of the egg is placed raw on top too be mixed and cooked by the hot plate, and the whites of the egg are often fried into strips and added to the bowl or placed on the table as a side dish.

Because it’s served in a hot stone pot, many say it tastes better. The roaring sound of the bibimbap cooking as it is being served to your table is another part of its appeal. Since a stone pot is not available at home, some people put vegetables and red pepper paste in their rice and mix it in a frying pan to replicate the taste of dolsot bibimbap.

It's much better than just mixing it together without heat.