Bibimbap

Bibimbap<ref name="standardised">{{#invoke:citation/CS1|citation |CitationClass=web }}

• Template:Cite press release</ref> (Template:IPAc-en Template:Respell;<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> Template:Korean), sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish.

The term bibim means "mixing" and bap is cooked rice. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating.<ref name="Metropolitan">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In South Korea, some cities such as Jeonju, Jinju, and Tongyeong are known for their versions of bibimbap.<ref>Template:Cite journal</ref> In 2017 the dish was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Travel.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

File:Bibimbap made by Mrs. Jang.jpg

Homemade bibimbap with a fried egg

Etymologies

Bibimbap has gone by a number of names over time.

Its earliest names appear in Korean hanja texts. Its first name was Template:Transliteration ({{#invoke:Lang|lang}}). This name appeared in the Yeokjogumun (Template:Korean) portion of the book Historical Notes of Gijae (Template:Korean), which was written by Bak Dongnyang (Template:Korean) around 1590.<ref name=":0">Template:Cite journal</ref><ref name="Hwang 2016">Template:Cite news</ref><ref name="Hwang 2018">Template:Cite news</ref> In the Diary of Cheongdae by another Joseon scholar Gwon Sang-il (1679–1760), it was recorded as goldong-ban ({{#invoke:Lang|lang}}).<ref name="Shin 2015">Template:Cite news</ref> The dish was also recorded in Complete Works of Seongho by Yi Ik (1681–1764) as goldong ({{#invoke:Lang|lang}}),<ref name="Hwang 2016" /> in Complete Works of Cheongjanggwan by Yi deok-mu (1741–1793) as goldong-ban ({{#invoke:Lang|lang}}), and in Works of Nakhasaeng by Yi Hak-gyu (1770–1835) as both goldong-ban ({{#invoke:Lang|lang}}) and goldong ({{#invoke:Lang|lang}}).<ref name="Shin 2015" />

The hangul transcription Template:Transliteration ({{#invoke:Lang|lang}}) first appears in the 1810 encyclopedia Mongyupyeon by Jang Hon.<ref name="Hwang 2018" /> The 1870 encyclopedia Template:Transliteration states that the dish name is written as Template:Transliteration ({{#invoke:Lang|lang}}) in hanja but is read as Template:Transliteration ({{#invoke:Lang|lang}}), a probable transcription of the native Korean Template:Transliteration ({{#invoke:Lang|lang}}).<ref name="Shin 2015" /> Another name is Template:Transliteration ({{#invoke:Lang|lang}}). The hanja dictionary (Template:Korean) indeed contained "Template:Transliteration ({{#invoke:Lang|lang}})" or "Template:Transliteration ({{#invoke:Lang|lang}}), Dong " ({{#invoke:Lang|lang}}) in hanja, which meant "mix" or "Template:Transliteration" in Korean.<ref name=":0" />

By the late 19th century, it went by a number of names in hangul: Template:Transliteration ({{#invoke:Lang|lang}}), Template:Transliteration ({{#invoke:Lang|lang}}), Template:Transliteration ({{#invoke:Lang|lang}}), Template:Transliteration ({{#invoke:Lang|lang}}), Template:Transliteration ({{#invoke:Lang|lang}}), and Template:Transliteration ({{#invoke:Lang|lang}})Template:Transliteration ({{#invoke:Lang|lang}}) and Template:Transliteration ({{#invoke:Lang|lang}}). Other names in hanja include Template:Transliteration ({{#invoke:Lang|lang}}, {{#invoke:Lang|lang}}), Template:Transliteration ({{#invoke:Lang|lang}}), and Template:Transliteration ({{#invoke:Lang|lang}}) and also Template:Transliteration ({{#invoke:Lang|lang}}).<ref name=":0" />

History

The exact origin of bibimbap is unknown. Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at a jesa (ancestral rite) in a bowl before partaking of it.<ref>Template:Cite book</ref> People could have started mixing bap (rice) with banchan (side dishes) after the outdoor jesa (rites), such as sansinje (rite for mountain gods) or dongsinje (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.<ref name="Hwang 1995">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

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" ({{#invoke:Lang|lang}}), describes Jeonju bibimbap, an old-fashioned dish,<ref name="Hwang 1995" /> as being used on occasions such as parties that included government officials of provincial offices. The second text, "Lannokgi" ({{#invoke:Lang|lang}}), described bibimbap being made by the wives of farmers, who had no time to prepare meals the traditional way with many side dishes. They instead combined the ingredients in one bowl, sometimes adding whatever they happened to be cultivating.<ref name=":1">Template:Cite journal</ref> Although bibimbap was originally rarely mentioned and mostly only in hanja records, it began to be more frequently referenced and in Hangul (Korean alphabets) records as well upon the creation of Hangul by the King Sejong the Great to improve the state's literacy.<ref name=":1" />

Bibimbap was served to the king, usually as a lunch or a between-meal snack.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> There was more than vegetables in this bibimbap.<ref>Template:Cite book</ref>

Ordinary people ate bibimbap on the eve of the lunar new year. The people at that time felt that they had to get rid of all the leftover side dishes before the new year. The solution to this problem was to put all the leftovers in a bowl of rice and mix them together.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Farmers ate bibimbap during farming season as it was the easiest way to make food for a large number of people.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Bibimbap came from early rural Koreans taking leftover vegetables, sometimes having meat, with rice and mixing them in a bowl. This was cheap and did not require all of the time and space of a traditional meal.<ref name=":1" />

The Collected Works of Oju written by Yi Gyu-gyeong (1788–1856), recorded numerous varieties of bibimbap including such ingredients as hoe, shad, prawn, salted shrimp, shrimp roe, gejang, wild chive, fresh cucumber, gim flakes, gochujang, soybean sprout, and various vegetables. It was also stated here that bibimbap was a local specialty of Pyongyang, along with naengmyeon and gamhongno.<ref name="Hwang 2016" /><ref name="Shin 2015" />

The first known recipe for bibimbap is found in the Siuijeonseo, an anonymous cookbook from the late 19th century.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite encyclopedia</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

The division of Korea in 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.<ref name=":1" />

The late 20th century brought about the globalisation of 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.<ref name=":3" /> Bibimbap started 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 Seoul and Busan began to serve it, and it was accepted more globally as a popular Korean dish.<ref name="Jang et al 2016">Template:Cite journal</ref> 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.<ref name=":3">Template:Cite journal</ref>

Preparation

File:Bibimbap 6.jpg

A selection of ingredients for making bibimbap

Bibimbap is an extensively customizable food with various ingredients that can be used in its creation.

Bibimbap can be various kinds of bibimbap depending on the ingredients. Vegetables commonly used in bibimbap include julienned oi (cucumber), aehobak (courgette/zucchini), 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.<ref name="Metropolitan" /> 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.<ref name="Jang et al 2016" />

Variations

File:Bibimbap 4.jpg

Jeonju bibimbap

File:Dolsot bibimbap, Hangang, Paris 001.jpg

Dolsot bibimbap

Jeonju

Jeonju bibimbap along with kongnamul-gukbap (bean sprout and rice soup) are signature dishes of Jeonju.<ref name=":2">Template:Cite journal</ref> 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.<ref name=":2" /> Jeonju also holds a Jeonju Bibimbap Festival every year.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Hot stone pot (dolsot bibimbap, {{#invoke:Lang|lang}})

Hot stone pot bibimbap (dolsot-bibimbap, {{#invoke:Lang|lang}})<ref name="standardized">{{#invoke:citation/CS1|citation |CitationClass=web }}

• Template:Cite press release</ref> is a variation of bibimbap served in a very hot dolsot (stone pot) 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 cook to a crisp, golden brown known as nurungji ({{#invoke:Lang|lang}}). This variation of bibimbap is typically served to order, with the egg and other ingredients mixed in the pot just before consumption.

Yakcho ({{#invoke:Lang|lang}})

Yakcho-bibimbap ({{#invoke:Lang|lang}}) is from Jecheon. Yak (Template:Korean) is a historical term for medicinal. Jecheon is a great place for medicinal herbs to grow. People could get a thicker root and more medicinal herb than in other areas. The combination of the medicinal herbs and popular bibimbap made it one of the most popular foods in Jecheon.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Hoedeopbap ({{#invoke:Lang|lang}})

Hoedeopbap ({{#invoke:Lang|lang}}) is a bibimbap with a variety of raw seafood, such as Olive flounder, salmon, tuna or sometimes octopus, but each bowl of rice usually contains only one variety of seafood. The term hoe in the word means raw fish. The dish is popular along the coasts of Korea, where fish are abundant.Template:Citation needed

Other

• Beef tartare (yukhoe)<ref name="standardized" />
• Freshwater snail soybean paste (ureong-doenjang)<ref name="standardized" />
• Roe (albap)
• Spicy pork (jeyuk)<ref name="standardized" />
• Sprout (saessak)<ref name="standardized" />
• Tongyeong, served with seafood<ref name="KoreaTourism2016">{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

• Wild vegetables (sanchae)<ref name="standardized" />
• Wild herbs
• Brass bowl

Symbolism

Some peopleTemplate:Who attach symbolism to the ingredients of bibimbap. Black or dark colours represent north and the kidneys – for instance, shiitake mushrooms, bracken ferns or nori seaweed. Red or orange represents south and the heart, with chilli, carrots, and jujube dates. Green represents east and the liver, with cucumber and spinach. White is west or the lungs, with foods such as bean sprouts, radish, and rice. Yellow represents the centre, or stomach. Foods include pumpkin, potato or egg.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

See also

• Bulgogi
• Claypot rice
• Donburi
• Gaifan
• Gochujang
• Heotjesabap
• Kimchi
• Korean cuisine
• Nasi campur
• Nurungji
• Poke bowl

External links

• Bibimbap – Korea Tourism Organization
• Bibimbap Recipe – Korea Tourism Organization Template:Webarchive