Korean cuisine #2 Bibimbap

Bibimbap

The spirit of bibimbap is the harmony and fusion of color and taste, season and region, nature and human beings. Bibimbap, which is eaten with a variety of herbs, stir-fried meat, and tempura on white rice, is one of Korea's representative foods, which both Koreans and foreigners count as the first hand. Bibimbap, which started appearing in various literatures from the late 1800s, was first adopted as Korean Air's in-flight meal in the early 1990s, and has caught the appetite of the world in a short time and is now considered one of the most popular in-flight meals around the world.

 

Jeonju Bibimbap

Origin of bibimbap

There are three stories about the origin of bibimbap.

 

The first is that bibimbap began with our unique ritual customs. Rice, meat, fish, and greens were placed on the table and the ancestors ate the food evenly after a ritual ritual. Bibimbap was born from the place where the rice was mixed.The first is that bibimbap began with our unique ritual customs. Rice, meat, fish, and vegetables were placed on the table, and after a hearty rite was held, the descendants shared the food evenly. 

 

The second is the theory that bibimbap originated from the custom of mixing all of the side dishes into the leftover rice and eating it all night in order not to meet the new year while leaving food on the last day of the year.

 

Third, it is claimed that bibimbap originated from the custom of eating rice in the field. Since ancient times, there has been a custom called Pum-Aat, where neighbors help each other with each other during rice planting or harvesting. At this time, to save time and labor, food ingredients were taken out of the field and mixed together and shared.

 

Bibimbap with unique characteristics of each region

Jeonju Bibimbap

Jeonju Bibimbap is cooked with broth from beef heads, including bracken, carrots, deodeok, bellflower, radish, chestnuts, bulgogi, spinach, cucumber, ginkgo, bean sprouts, shiitake mushrooms, pumpkin, hwangbaekjidan, and hwangpomuk. It is a local food of Jeonju, Jeollabuk-do, where garnish is made and topped with beef yukhoe and egg yolk on top. From the end of the 1990s, it became known overseas, and in the 2000s, it has become a world-class traditional food representing Korea.

 

 

 

Sea squirt bibimbap

Sea squirt bibimbap is a dish made by adding seaweed powder, sesame oil, and vegetables to a slightly frozen sea squirt salted fish, and is a local dish of Geoje Island, Gyeongsangnam-do. Salted sea squirt, the main ingredient, is made only with the flesh of sea squirt, and its unique aroma and sweetness are harmonized in the mouth. When eating sea squirt bibimbap, gochujang is not added. This is because the seasoning is soaked in the salted sea squirt itself, and the red pepper paste can degrade the unique aroma and taste of sea squirt.

Jinjubibimbab

Jinju bibimbap is a local food in Jinju City, Gyeongsangnam-do, where rice cooked with beef bone broth is mixed with bean sprouts, various vegetables, and yukhoe. Jinju bibimbap is one of the '4 beauty of pearls', along with Jinju cold noodles, Jinju hetjesab, and Gyobang tableware.

 

 

Hwangdeung Bibimbap

Hwangdeung Bibimbap is a local dish of Hwangdeung-myeon, Iksan City, Jeollabuk-do, served with Seonji-guk, which is served with a generous amount of seasoned beef yukhoe on rice that has been mixed with a base and seasoned. Hwangdeungbibimbap is a food product for masons in the background of the wealthy Gyeonggi Province of Hwangdeung-myeon, a high-quality granite producer known as “Hwangdeungseok” for a long time. Hwangdeung bibimbap, which is distinctly different from general bibimbap in ingredients and recipes, is commonly known as “yukhoe bibimbap” because beef yukhoe is the main ingredient.

Sanchaebibimbab

Sanchaebibimbab is a vegetarian food that is mixed with red pepper paste and sesame oil, with wild vegetables such as bracken, deodeok, bellflower, and chinamul collected from mountains or fields, and shiitake mushrooms, oyster mushrooms, spinach, radish, and bean sprouts. Danyang's Sobaeksan Mountain Vegetable Bibimbap is a bibimbap made from wild vegetables collected from Sobaeksan Mountain. topped with grated put the food you eat hot pepper paste and sesame oil

 

 

 

Preparing and cooking ingredients

Rice, water, bean sprouts, spinach, zucchini, bracken, bellflower, beef, green pomuk, laver, radish, pine nuts, malt paste, soy sauce, sesame salt, sesame oil

 

Cooking process

 

1. Cook rice in the beef bone broth.

 

2. Cut beef into thin pieces and season to make yukhoe.

 

3. Blanch bean sprouts, spinach and bracken in boiling water.

 

4. Cut radish, bellflower, and green pumpkin thinly and blanch.

 

5. The seaweed is crushed finely

 

6. Mix bean sprouts, spinach, bracken, radish, bellflower, and green pumpkin with seasonings such as soy sauce, sesame salt and sesame oil.

 

7. Put the rice in a bowl and put the seasoned herbs in order in order to match the color.

 

8. Add yukhoe and red pepper paste and add sesame oil and various garnishes according to your preference.