As I'm walking towards the restaurant, I was greeted by a waft of cigarette smoke from employees that were on break. I'm not too familiar with the smoking law in Nevada, but it's annoying that it's done close enough to the front entrance.
Bibim is a draw with the new trend of having an open kitchen concept and the allure of being able to pick toppings to build a bowl.
Everything is served in portion size with ice cream scoops. The ordering process starts with 2 scoops of white or purple rice, 1 scoop of bulgogi marinated protein, then the rest of the 6 vegetables equally and carefully placed around the bowl with a tong. The classic bowl is just under $10 and is worth the extra $3 for the stone pot? I didn't try it this time around, because the stone pot can only be dine-in for obvious reasons.
The meal is full of sodium and the chances of using the original spicy sauce was nearly impossible. The amount of protein to vegetables and carbs is not ideal, as I hoped for more protein in this dish. My take, I came, I ate and I think it's just okay. Maybe opting for the authentic stone pot and adding the fried egg will make a difference.