Editing Bibimbap (section)

== Variations ==
[[Image:Bibimbap 4.jpg|thumb|right|''Jeonju bibimbap'']]
[[File:Dolsot bibimbap, Hangang, Paris 001.jpg|thumb|''Dolsot bibimbap'']]

=== Jeonju ===
Jeonju bibimbap along with kongnamul-gukbap (bean sprout and rice soup) are signature dishes of Jeonju.<ref name=":2">{{cite journal|last1=Lee|first1=Y.-E.|date=2015|title=Characteristics of soybean sprout locally cultivated in the Jeonju region, used for Bibimbap and Kongnamul-gukbap|journal=Journal of Ethnic Foods|volume=2|issue=2|pages=84–89|doi=10.1016/j.jef.2015.05.004|doi-access=free}}</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>{{Cite web|title=2020 전주비빔밥축제|url=http://www.bibimbapfest.com/|access-date=2021-04-12|website=www.bibimbapfest.com|language=ko}}</ref>

=== Hot stone pot (''dolsot bibimbap'', {{lang|ko|돌솥 비빔밥}}) ===
Hot stone pot bibimbap (''[[dolsot-bibimbap]]'', {{lang|ko|돌솥 비빔밥}})<ref name="standardized">{{Cite web |url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf |script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 |date=30 July 2014 |language=ko |publisher=[[National Institute of Korean Language]] |trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes |access-date=15 February 2017 |archive-date=23 January 2019 |archive-url=https://web.archive.org/web/20190123095130/http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf |url-status=live }}
*{{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=[[National Institute of Korean Language]] |language=ko |access-date=15 February 2017 |archive-date=11 June 2023 |archive-url=https://web.archive.org/web/20230611145740/https://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |url-status=live }}</ref> is a variation of bibimbap served in a very hot ''[[dolsot]]'' (stone pot) in which a raw [[Egg (food)|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]]'' ({{lang|ko|누릉지}}). This variation of bibimbap is typically served to order, with the egg and other ingredients mixed in the pot just before consumption.

=== ''Yakcho'' ({{lang|ko|약초비빔밥}}) ===
''Yakcho-bibimbap'' ({{lang|ko|약초비빔밥}}) is from [[Jecheon]]. Yak ({{Korean|hangul=약|labels=no}}) 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>{{Cite web|url=http://korean.visitkorea.or.kr/kor/bz15/food/w_taste_list.jsp?cid=866528&gotoPage=11&areaCode=&listType=|script-title=ko:약초비빔밥|website=[[VisitKorea.or.kr]]|language=ko|access-date=2018-04-24|archive-date=21 November 2018|archive-url=https://web.archive.org/web/20181121021949/https://korean.visitkorea.or.kr/kor/bz15/food/w_taste_list.jsp?cid=866528&gotoPage=11&areaCode=&listType=|url-status=live}}</ref>

=== ''Hoedeopbap'' ({{lang|ko|회덮밥}}) ===
''[[Hoedeopbap]]'' ({{lang|ko|회덮밥}}) is a bibimbap with a variety of raw seafood, such as [[Olive flounder]], [[Salmon as food|salmon]], [[Tuna as food|tuna]] or sometimes [[Octopus as food|octopus]], but each bowl of rice usually contains only one variety of seafood. The term ''[[hoe (dish)|hoe]]'' in the word means raw fish. The dish is popular along the coasts of Korea, where fish are abundant.{{Citation needed|date=November 2008}}

=== Other ===
* Beef tartare (''[[yukhoe]]'')<ref name="standardized" />
* Freshwater snail soybean paste (''ureong-[[doenjang]]'')<ref name="standardized" />
*[[Albap|Roe]] (''[[albap]]'')
* Spicy pork (''jeyuk'')<ref name="standardized" />
* Sprout (''saessak'')<ref name="standardized" />
* ''Tongyeong'', served with seafood<ref name="KoreaTourism2016">{{cite web|url=http://english.visitkorea.or.kr/enu/ATR/SI_EN_3_6.jsp?cid=2008697|title=Health Secret of Korea's Bibimbap, Prepared to Perfection|date=18 September 2016|website=[[Korea Tourism Organization]]|access-date=20 June 2017|archive-date=1 December 2017|archive-url=https://web.archive.org/web/20171201033344/http://english.visitkorea.or.kr/enu/ATR/SI_EN_3_6.jsp?cid=2008697|url-status=dead}}</ref>
* Wild vegetables (''sanchae'')<ref name="standardized" />
* Wild herbs
* Brass bowl