Bibimbap

Bibimbap(/ˈbiːbɪmbæp/BEE-bim-bap;Korean:비빔밥;lit.'mixed rice'), sometimesromanizedasbi bim baporbi bim bop, is a Korean rice dish.
The termbibimmeans "mixing" andbapiscooked rice. It is served as a bowl of warm white rice topped withnamul(sautéed or blanched seasoned vegetables) andgochujang(chili pepperpaste).Eggand slicedmeat(usuallybeef) are common additions, stirred together thoroughly just before eating.
In South Korea,Jeonju,Jinju, andTongyeongare especially famous for their versions of bibimbap.In 2017, the dish was listed at number 40 on theWorld's 50 most delicious foodsreaders' poll compiled by CNN Travel.
Bibimbaphas gone by a number of names over time.
Its earliest names appear in Koreanhanjatexts. Its first name washondon-ban(混沌飯). This name appeared in theYeokjogumun(역조구문;歷朝舊聞) portion of the bookHistorical Notes of Gijae(기재잡기;寄齋雜記), which was written by Bak Dongnyang (박동량;朴東亮) around 1590.In theDiary of Cheongdaeby another Joseon scholar Gwon Sang-il (1679–1760), it was recorded asgoldong-ban(骨董飯).The dish was also recorded inComplete Works of SeonghobyYi Ik(1681–1764) asgoldong(骨董),inComplete Works of Cheongjanggwanby Yi deok-mu (1741–1793) asgoldong-ban(汨董飯), and inWorks of Nakhasaengby Yi Hak-gyu (1770–1835) as bothgoldong-ban(骨董飯) andgoldong(骨董).
Thehangultranscriptionbeubwieum(브뷔음) first appears in the 1810 encyclopediaMongyupyeonby Jang Hon.The 1870 encyclopediaMyeongmul giryakstates that the dish name is written asgoldong-ban(骨董飯) inhanjabut is read asbubaeban(捊排飯), a probable transcription of the native Koreanbubim-bap(부빔밥).Another name isbeubwieumbap(브뷔음밥). Thehanjadictionary (한대자전;漢大字展) indeed contained "bubwida(부뷔다)" or "bubwium(부뷔움),Dong(董)" in hanja, which meant "mix" or "bibida" in Korean.
By the late 19th century, it went by a number of names in hangul:bubwiumbap(부뷔움밥),bubieumbap(부비음밥),bubwimbap(부뷤밥),bubuimbap(부븸밥),bubwinbap(부뷘밥), andbubimbap(부빔밥)bubaeban(捊排飯) andgoldongban(骨董飯). Other names in hanja includegoldongban(骨董飯,汨董飯),hondonban(混沌飯), andbubaeban(捊排飯) and alsobanyuban(盤遊飯).
The exact origin of bibimbap is unknown. People could have started mixingbap(rice) withbanchan(side dishes) after the outdoorjesa(rites), such assansinje(rite for mountain gods) ordongsinje(rite for village gods), where they needed to "eat with the god" but did not have as many cooking pots and items of crockery on hand as they would normally have at home. Jeonju Bibimbap is an old-fashioned dish.Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at ajesa(ancestral rite) in a bowl before partaking of it.
Ordinary people ate bibimbap on the eve of thelunar new yearas 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.Farmers ate bibimbap during farming season as it was the easiest way to make food for a large number of people.Bibimbap was served to the king, usually as a lunch or a between-meal snack.There was more than vegetables in this bibimbap.
InCollected Works of Ojuwritten byYi Gyu-gyeong(1788–1856), recorded numerous varieties of bibimbap including such ingredients ashoe,shad,prawn,salted shrimp, shrimproe,gejang,wild chive, freshcucumber,gimflakes,gochujang,soybean sprout, and various vegetables. It was also stated here that bibimbap was a local specialty ofPyongyang, along withnaengmyeonandgamhongno.
The first known recipe forbibimbapis found in theSiuijeonseo, an anonymous cookbook from the late 19th century.
The late 20th century brought about the globalization of the Korean culture, traditions, and food to many areas of the world with many restaurant chains being opened up in various international airports that encourage the sale of bibimbap.
Bibimbap is an extensively customizable food with a variety of ingredients that can be used in its creation. It has existed in Korea for centuries and even has a place in society today. It came from early rural Koreans taking leftover vegetables, sometimes having meat, with rice and mixing them in abowl. This was cheap and did not require all of the time and space of a traditional meal.
There are two separate ancient writings that suggest the original reasoning behind the creation and use of bibimbap. The first one, "People's Unofficial Story of Jeonju" (全州野史), tells of Jeonju bibimbap being used in occasions such as parties that included government officials of provincial offices. The second being, "Lannokgi" (蘭綠記), which told of bibimbap being made by the wives of farmers, who had no time to prepare meals the traditional way with many side dishes, and instead they were able to throw most of the ingredients in a bowl, sometimes adding whatever they happened to be cultivating.Although bibimbap was originally rarely mentioned and mostly only in hanja records, it began to be more frequently referenced and inHangul(Korean alphabets) records as well upon the creation of Hangul by theKing Sejong the Greatto improve the state's literacy.
Thedivision of Koreain the 20th century caused a cultural divide in the creation of bibimbap with two types related to both North and South Korea. The most famous regions for traditional bibimbap happen to be Pyongyang for its vegetable bibimbap in the North and Jeonju for its Jeonju bibimbap.
In the late 20th century,bibimbapstarted to become widespread in many countries in the West, due to its simplicity, cheap cost, and delicious taste. Many airlines connecting to South Korea via Incheon International Airport began to serve it, and it was accepted more globally as a popular Korean dish.Bibimbap has also been described as a symbol of the Korean culture to non-Koreans due to Korea becoming more acceptable to foreigners and multicultural traditions.
Bibimbap can be various kinds of bibimbap depending on the ingredients. Vegetables commonly used inbibimbapincludejuliennedoi(cucumber),aehobak(courgette/zucchini),mu(radish),mushrooms,doraji(bellflowerroot), andgim, as well asspinach,soybean sprouts, andgosari(bracken fernstems).Dubu(tofu), either plain or sautéed, or a leaf of lettuce may be added, orchickenor 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.
Jeonju bibimbap along with kongnamul-gukbap (bean sprout and rice soup) are signature dishes of Jeonju.Jeonju bibimbap is usually topped with soy bean sprouts, hwangpo-muk, gochujang, jeopjang, and seasoned raw beef and served with kongnamul-gukbap. The rice of Jeonju bibimbap is specially prepared by being cooked in beef shank broth for flavor and finished with sesame oil for flavor and nutrients.Jeonju also holds aJeonju Bibimbap Festivalevery year.
Hot stone pot bibimbap (dolsot-bibimbap,돌솥 비빔밥)is a variation of bibimbap served in a very hotdolsot(stone pot) in which a raweggis 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 withsesame oil, making the layer of the rice touching the bowl cook to a crisp, golden brown known asnurungji(누릉지). This variation of bibimbap is typically served to order, with the egg and other ingredients mixed in the pot just prior to consumption.
Yakcho-bibimbap(약초비빔밥) is fromJecheon. Yak (약) is a historical term for medicinal. Jecheon is a great place formedicinal herbsto grow. People could get a thicker root and more medicinal herb than other areas. The combination of the medicinal herbs and popular bibimbap made it one of the most popular foods in Jecheon.
Hoedeopbap(회덮밥) is a bibimbap with a variety of raw seafood, such astilapia,salmon,tunaor sometimesoctopus, but each bowl of rice usually contains only one variety of seafood. The termhoein the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant.
Some peopleattach symbolism to the ingredients of bibimbap. Black or dark colours represent north and thekidneys– for instance,shiitakemushrooms,bracken fernsornoriseaweed. Red or orange represents south and theheart, with chilli, carrots, andjujubedates. Green represents east and theliver, withcucumberandspinach. White is west or thelungs, with foods such asbean sprouts,radish, and rice. Yellow represents the centre, orstomach. Foods include pumpkin, potato oregg.