Bibimbap

Bibimbap

Dolsot bibimbap
Korean name
Hangul 비빔밥
Hanja 石鍋拌飯
Revised Romanization bibimbap
McCune–Reischauer pibimpap

Bibimbap (Korean pronunciation: [bibimbap][1]) is a signature Korean dish. The word literally means "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.[2] It can be served either cold or hot.

In Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap.[3] It is listed at number 40 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.[4]

Contents

History

Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century.[5][6] There its name is given as 부븸밥 (bubuimbap).[7] In Korean households, bibimbap is frequently prepared from steamed rice, vegetables, and meat.

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 and foreign airlines such as Lufthansa.

Preparation

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.[2] For visual appeal, the vegetables are often placed so that adjacent colors complement each other.

Variations

A variation of this dish, dolsot bibimbap (돌솥 비빔밥, "dolsot" meaning "stone pot"), 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 crisp.

The city of Jeonju, the capital of the North Jeolla Province of South Korea,[2] is famous throughout the nation for its version of bibimbap,[8] said to be based on a royal court dish of the Joseon Dynasty.[3]

A further variation of bibimbap, called hoedeopbap uses a variety of raw seafood, such as tilapia, salmon, tuna or sometimes octopus but each bowl of rice usually contain one kind of meat. The term hoe in the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant.

Gallery

See also

Korea portal
Food portal

References

  1. ^ ハングル入門, NHK. 1988:65
  2. ^ a b c (Jan. 23, 2007 )Organic Vegetables Bibimbap Seoul Metropolitan Government
  3. ^ a b Introduction to Bibimbap: From Jeonju to Jinju style
  4. ^ CNN Go Your pick: World's 50 most delicious foods 7 September 2011. Retrieved 2011-10-11
  5. ^ Koo Chun-sur, Director, World Food Culture Research Institute. "Bibimbap: High-nutrition All-in-one Meal". The Korea Foundation. http://www.clickkorea.org/Food/foodView.asp?menubar=4&page=&idx=22. 
  6. ^ "비빔밥" (in Korean). Encyclopedia of Korean National Culture (Empas). http://100.empas.com/dicsearch/pentry.html?s=K&i=242462&v=44. Retrieved 2006-12-06. 
  7. ^ "전주비빔밥" (in Korean). Jeonbuk Food Culture Plaza. http://jbfood.go.kr/juhtml/fstory/main.html?thid=40&fpmode=view&page=9&keyfield=&key=&plcode=000100050000. Retrieved 2006-12-06. 
  8. ^ Hong Mi-Kyung, (May 19, 2008) Top 10 Korean Dishes & Restaurants Korea Tourism Organization

External links