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Bibimbap is a popular Korean dish. The word literally means "mixed rice" or "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. 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 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 that adjacent colors complement each other.

A variation of this dish, dolsot bibimbap, 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. There its name is given as bubuimbap. In Korean households, bibimbap is frequently prepared from steamed rice, vegetables, and meat.

As one of the most representative items of Korean cuisine, and because of its convenience of preparation, since the late 20th century bibimbap has been served as an airline meal on various airlines connecting to South Korea, including not only Korea-based airlines but also foreign airlines such as Lufthansa.

A further variation of bibimbap, called hoedeopbap uses a variety of raw fish, such as tilapia, salmon, or tuna. The term hoe in the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant.
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review by . April 10, 2010
posted in The Rice Table
My Favorite RICE dish of all time!
Rice does not get any better than a searing hot stone pot filled with (Dolsot) Bibimbap.  Yes, I like good fried rice, which is hard to find in my area.  I like steamed rice which I fix at home in a rice cooker.  Brown rice, White rice, Jasmine rice...they are all good.  But nothing compares to Bimbimbap!            What is Bibimbap? You might ask.  It is a mixture of rice, vegetables, meat and a raw egg.  While the pot is …
Quick Tip by . October 05, 2011
posted in The Rice Table
It's so simple (and easy to prepare), and yet, it's oh so delicious. I've had it with and without gochujang, and it's delicious both ways. Even though this is a great dish and surprisingly easy to make, there ARE some folks who don't know how to prepare this properly, so beware. Still, even a "bad" bibimbap is still edible.
Quick Tip by . February 28, 2010
I prefer the Dolsot...In a smoking hot stone pot.
Quick Tip by . September 24, 2009
Dolsot bibimbap is awesome. I love when the rice gets brown and crispy...with extra sesame oil and gochujang...okay, hungry now.
Quick Tip by . September 24, 2009
I love the Japanese fusion version of bibimbap with sashimi and roe in it!
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