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Bibimbap
From Wikipedia, the free encyclopedia
| Bibimbap | ||||||||
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 Dolsot bibimbap |
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| Korean name | ||||||||
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Bibimbap is a popular Korean dish. The word literally means "mixed rice" or "mixed meal". (It is also sometimes spelled "bibimba" or "bibimbop").
Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables), beef, a fried egg, and gochujang (chile pepper paste). The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.
Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and laver, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are placed so that adjacent colors complement each other. Many areas of Korea typically serve a vegetarian version of the dish which may well be the more traditional alternative.
A variation of this dish, dolsot bibimbap (돌솥 비빔밥, "dolsot" meaning "stone pot"), is served in a very hot stone bowl, in which a raw egg is cooked against the sides of the bowl. The bowl is so hot, that anything that touches it, sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crispy.
The city of Jeonju, the capital of the North Jeolla Province of South Korea (located about two and a half hours' drive south of Seoul) is famous throughout the nation for its version of bibimbap, said to be based on a royal court dish.
Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century.[1] There its name is given as 부븸밥 (bubuimbap).[2]
In Korean households, bibimbap is frequently prepared from leftover rice, vegetables, and meat.
