Bibimbap is a Korean dish made with rice, vegetables, sauces, and sometimes meat and eggs. It has been a part of Korean cuisine since the 19th century and is commonly associated with the city of Jeonju. The dish can vary widely in ingredients and is often served in a hot stone bowl, known as dol sot bibimbap.
Bibimbap, or “mixed rice,” is a savory Korean dish that usually incorporates rice, vegetables, sauces and, in some cases, meats and eggs. It is often associated with the Korean city of Jeonju and is believed to have been a central part of Korean cuisine since the 19th century. While the exact ingredients of bibimbap can vary widely, the dish commonly contains pickled cucumbers, fernbrake, bellflower root, and a fiery pepper paste called kochujang. Many Western diners 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 to “mixed rice.” This name gives a fairly accurate description of the nature of this dish. It is usually served in a bowl and consists of a layer of rice that is topped with various vegetables, known as namul, as well as kochujang sauce, meat such as grilled steak, and in some cases, a raw or fried egg. Once the dish has been presented, the diner stirs it vigorously so that the flavors blend.
This dish is believed to have been a central part of Korean cuisine since the 19th century. As of the early 21st century, it is commonly associated with the southwestern city of Jeonju, where it is regarded as a specialty. Indeed, Jeonju is often frequented by tourists who have traveled there with the express purpose of tasting the local bibimbap.
Exact bibimbap recipes can vary widely, and the variations are more or less limited only by the imagination of the cook. Some incorporate fish instead of meat, for example, or barley instead of rice. More traditional interpretations of the dish, however, usually share some common ingredients. Among them are plant stems known as fernbrake, bellflower root, pickled cucumber and kochujang paste. While it was once difficult for cooks in Western countries to source these ingredients, as of the 21st century, dried versions are sold in many Asian supermarkets.
Many Western diners are familiar with the version of bibimbap known as dol sot bibimbap. This take on the dish is served in a very hot stone bowl that has been coated with sesame oil. The oil and heat from the bowl make the rice layer of the dish toasty and flavorful. It is believed that this is not actually a traditional form of the dish but was invented by Korean restaurateurs in the 1970s.
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