The name of Korean Bibimbap means “mixed rice,” which is a pretty good description. A bowl is loaded with rice at the bottom, and topped with a selection of goodies that are laid out to look like jewels floating on the white rice bed. Sliced beef, a selection of sautéed vegetables called namul and a sauce called gochujang. An egg is then cracked on top just prior to serving. And once handed the dish, after briefly admiring the mosaic of edibles lain carefully atop your rice bowl, you mix the still-hot ingredients together, folding the sauces and the gooey eggy goodness throughout. It’s nice (and unusual) to have a dish for which the final, necessary step before it’s ready for consumption is undertaken by the consumer—it’s up to you to finish the dish’s preparation, which offers a formality that heightens the anticipation of enjoying the meal.