Bibimbap (/ˈbiːbɪmbæp/; from Korean 비빔밥; sometimes anglicized as bi bim bap or bi bim bop) is a Korean dish. The word literally means “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, it was listed at number 40 on the World’s 50 most delicious foods readers’ poll compiled by CNN Travel.
The name bibimbap was adopted in the early 20th century. From the Joseon Period (1392–16th century) until the 20th century, Bibimbap was called goldongban, which means rice made by mixing various types of food. This dish was traditionally eaten on the eve of the lunar new year as the people at that time felt that they had to get rid of all of the leftover side dishes before the new year. The solution to this problem was to put all of the leftovers in a bowl of rice and to mix them together. Bibimbap is also thought to have been eaten by farmers during farming season as it was the easiest way to make food for a large amount of people. Bibimbap was served to the king usually as a lunch or a between-meal snack.
Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. There its name is given as 부븸밥 (bubuimbap). Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at an ancestral rite (jesa) in a bowl before partaking in it.
Since the late 20th century, bibimbap has become widespread in different countries, due to its convenience of preparation. It is also served on many airlines connecting to South Korea.
Vegetables commonly used in bibimbap include julienned cucumber, zucchini (courgette), mu (radish), mushrooms, doraji (bellflower root), and gim, 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 often placed so adjacent colors complement each other. In the South Korean version, sesame oil, red pepper paste (gochujang), and sesame seeds are added.(wikipedia.org)
- 2 Caroot (cut into pieces n frying 3 cloves minced garlic until cooked n add carrot, cook for 30scd/half mnts then add salt n pepper for taste, turn off the stove n put in plate)
- 100gr bean sprouts (reject the roots n frying garlic until cooked n add bean sprout, salt n pepper, stir it well then turn of the stove (bean sprouts half cooked) n put in plate)
- 100gr spinach (boil the water in saucepan until boiling n add spinach, salt, minced garlic n soy sauce then turn off the stove, filter it n add sesame oil, put in plate)
- 2 zucchini/cucumber (cut into pieces add salt tehn fried untl half cooked n put in plate)
- 200gr meat (beef/chicken, minced n fried 5 minced garlic until smell good n add meat, salt, pepper, 1 tbspsweet soy sauce n sesame oil n cook until cooked then put into plate.
- You can add some veggies you like such as mushroom, chicory n Kosari.
- Put rice in bowl/hotbowl then put the veggies on the top with fried/boiled egg n add onion sliced n sesame seeds..
- If you want to eat stir it until combined n enjoy it n you can add chilly powder or sauce. it’s really healthy food with delicious taste. Nice cooking.