Still searching for a good dolsot bibimbap or hot stone rice in general, we visited BCD Tofu House Korean Restaurant in Epping on N’s recommendation.
As the name suggests, the restaurant specialises in tofu soup, which is served alongside hot stone rice.
Stir-Fried Spicy Squid with Tofu Soup ($27.00)
The squid was tender with a savoury, slightly spicy flavour—though not nearly enough to slow D down, as the tofu soup was spicier. The dish contained a generous amount of onion, but since it was well-cooked, it blended harmoniously with the dish while adding a slight crunch to contrast the tenderness of the squid.
The tofu soup, at normal spice level, arrived sizzling hot, with a raw egg cracked in, resulting in set egg whites and a runny yolk. The broth had a tomato base, with silky tofu, cooked onion, and zucchini slices. It paired well with the rice.
Beef Tartare Bibimbap with Tofu Soup ($25.00, +$3.00 for mussel rice.
Served cold, this dish offered an enjoyable contrast of crunchy and soft textures—refreshing on a warm autumn day. The umami-rich, savoury flavour was enhanced by the provided sandlance sauce, while mixing in the egg yolk added a creamy depth that tied the components together. Would eat again.
The accompanying tofu soup, ordered with less spice, also arrived sizzling hot with a raw egg cracked in. With the spiciness restrained, the tomato flavour was more pronounced, resulting in a more balanced and homely taste. It complemented the rice well.
The mussels were frozen but not gritty. The rice was well scorched and adhered firmly to the metal (not stone) bowl. Adding hot water (provided at the table) created a toasted genmai flavour, which was appreciated, though D found it somewhat watery compared to the bold flavours of the stir-fried squid dish.
BCD Tofu House served a good dolsot bibimbap, featuring the most scorched rice we have seen in Sydney so far. However, it still did not reach the level we enjoyed in Japan, possibly due to the absence of oil in crisping the base—relying instead on cooking technique to achieve the adhesion.
The banchan were varied and well-executed. (Left to right, top to bottom: cucumber pickles, daikon pickles, bean sprouts, potato salad, kimchi, bean curd skin.) They provided freshness and acted as palate cleansers. The potato salad, with apple and carrot, was creamy with a slight sweetness, which was enjoyable. D preferred the kimchi, pickled cucumber (which was crunchy, savoury, and gently spicy), and daikon (which was slightly sweet and mildly spiced).
The eggs were cracked into the tofu soup, while the provided sauce was used for the bibimbap.
BCD Tofu House delivers a solid rendition of hot stone rice, with a commendable level of scorched rice in their dolsot bibimbap. The tofu soup was well-balanced, and the banchan were a highlight. While the experience did not surpass those found in Japan, it remains one of the better options for this style of dish in Sydney.
BCD Tofu House Korean Restuarant is located at 10/74-76 Rawson St, Epping NSW 2121.