Both meals are essentially made using the same ingredients. However, Dolsot Bibimbap is served in a hot, stoneware bowl. The bowl is coated with a little bit of oil and then filled with rice. Then a variation of vegetables lie across the top of the bowl.   The stoneware bowl is put over a burner, and the rice crisps up and cooks on the bottom of the bowl. Sometimes with Dolsot Bibimbap, the meat is also put into the bowl raw, as the heat will cook the beef as the dish gets stirred.   Conversely, the Beef Bibimbap is typically served at room temperature. The rice is placed in a regular serving bowl and is not heated or crisped. The beef is also cooked before assembling the bowl as there is not enough heat to cook it after assembly.