By DCist Contributor Josh Kramer.

Who needs a cellphone camera when you have a pen and paper? Drawn to Flavor highlights local dishes and drinks in vivid watercolor. In these posts, Illustrator and journalist Josh Kramer tries to honor all the energy and creativity that goes into making food beautiful and delicious. Do you have suggestions for the next Drawn to Flavor? Leave it in the comments or find Josh on Twitter at @jessohackberry.

Even after it arrives at the table, the bibimbop continues to cook. It sizzles in the stone bowl (dolsot) it’s served in. Break the egg yolk, and stir it into the hot rice. Mix in the pickled vegetables, thin bulgogi beef, and sesame seeds. Spoon in a little spicy red sauce. Scrape up the burnt rice at the bottom. At BUL (2431 18th Street NW) in Adams Morgan, eating is an interactive experience.

BUL opened in January in an effort to bring more Korean food into the District. The restaurant was opened by the owners of Sakuramen down the block, and it is based on a Korean pojangmacha, or street-food vendor. In March, BUL added more options to the menu including the stone bowl rice dishes. Also on offer are many kinds of small plates, Korean fried chicken, spicy soups, and kimchi galore. They now serve alcoholic drinks including soju and beer, too.

The bibimbop is simple in flavor but very filling and crowded with vegetables: carrot, zucchini, mushroom, spinach, bean sprouts, and scallion. This dish encourages messy eating, but do be careful not to burn yourself on the bowl.

Illustration by Josh Kramer.