What is Bibimbap?

Bibimbap or "mixed rice" is a spicy Korean food that usually contains rice, vegetables, sauces and in some cases of meat and eggs. It is often associated with the Korean city of Jeonja and it has been believed that since the 19th century it has been a central part of Korean cuisine. While the exact components of the bibimbap may vary very much, food usually contains pickled cucumber, ferns, bell root and a fire shepherd called Kochujang. Many western guests are familiar with the variation of this dish known as Dol Sot Bibimbap, which is presented in a hot stone bowl.

The word bibimbap translates into "mixed rice". This name provides a relatively accurate description of the nature of this food. It is usually served in a bowl and consists of a layer of rice, which ends with various vegetables known as namul, as well as Kochujang sauce, meat such as grilled steak and in some cases of raw or fried egg. Once the food is presented, the dinner will vigorously mix it to mix the flavors.

That this food has been a central part of Korean cuisine since the 19th century. By the beginning of the 21st century, it is commonly connected with the southwestern Korean city of Jeonju, where it is considered a specialty. In fact, Jeonju is often visited by tourists who traveled there with the explicit purpose of sampling the local bibimbap.

Precise Bibimbap recipes can vary very much and variations are more or less limited by the imagination of the chef. For example, some of them incorporate fish instead of meat or barley instead of rice. However, the traditional interpretation of the bowl usually shares several common ingredients. These include plant stems known as Fernbrake, a bell root, pickled cucumber and Kochujang paste. While it was once difficult for chefs in Western countries to get these ingredients, as the 21st century. The dried versions are sold in many Asian supermarkets.

Many western guests are familiar with the version of Bibimbap known as Dol Sot BiBimbap. This interpretation of the bowl is served in a very hot stone bowl, which was covered with sesame oil. Oil and heat bowls cause the rice layer of the bowl to begin and taste. It is assumed that it is not a traditional form of food, but the one that was invented by Korean restorers in the 1970s.