 Dolsot-bibimbap (hot stone pot bibimbap) | |
| Type | Bap |
|---|---|
| Place of origin | Korea |
| Region or state | East Asia |
| Associatedcuisine | Korean cuisine |
| Variations | Dolsot-bibimbap, Jeonju-bibimbap, Jinju-bibimbap, Tongyeong-bibimbap |
| Korean name | |
| Hangul | 비빔밥 |
| RR | bibimbap |
| MR | pibimpap |
| IPA | pi.bim.p͈ap̚ |
Bibimbap[1] (/ˈbiːbɪmbæp/BEE-bim-bap;[2]Korean: 비빔밥;lit. 'mixed rice'), sometimesromanised asbi bim bap orbi bim bop, is a Korean rice dish. It is served as a bowl of warm white rice topped withnamul (sautéed or blanched seasoned vegetables) andgochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating.[3] The termbibim means "mixing" andbap iscooked rice.
South Korean cities such asJeonju,Jinju, andTongyeong are known for their versions of bibimbap.[4] In 2017, the dish was voted the 40th-most delicious food in a Facebook poll byCNN Travel.[5]
The earliest names for bibimbap appear in Koreanhanja texts. Its first name washondon-ban (混沌飯). This name appeared in theYeokjogumun (역조구문;歷朝舊聞) portion of the bookHistorical Notes of Gijae (기재잡기;寄齋雜記), which was written by Bak Dongnyang (박동량;朴東亮) around 1590.[6][7][8] In theDiary of Cheongdae by another Joseon scholar Gwon Sang-il (1679–1760), it was recorded asgoldong-ban (骨董飯).[9] The dish was also recorded inComplete Works of Seongho byYi Ik (1681–1764) asgoldong (骨董),[7] inComplete Works of Cheongjanggwan by Yi deok-mu (1741–1793) asgoldong-ban (汨董飯), and inWorks of Nakhasaeng by Yi Hak-gyu (1770–1835) as bothgoldong-ban (骨董飯) andgoldong (骨董).[9]
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Thehangul transcriptionbeubwieum (브뷔음) first appears in the 1810 encyclopediaMongyupyeon by Jang Hon.[8] The 1870 encyclopediaMyeongmul giryak states that the dish name is written asgoldong-ban (骨董飯) inhanja but is read asbubaeban (捊排飯), a probable transcription of the native Koreanbubim-bap (부빔밥).[9] Another name isbeubwieumbap (브뷔음밥). Thehanja dictionary (한대자전;漢大字展) indeed contained "bubwida (부뷔다)" or "bubwium (부뷔움),Dong " (董) in hanja, which meant "mix" or "bibida" in Korean.[6]
By the late 19th century, it went by a number of names in hangul:bubwiumbap (부뷔움밥),bubieumbap (부비음밥),bubwimbap (부뷤밥),bubuimbap (부븸밥),bubwinbap (부뷘밥), andbubimbap (부빔밥)bubaeban (捊排飯) andgoldongban (骨董飯). Other names in hanja includegoldongban (骨董飯,汨董飯),hondonban (混沌飯), andbubaeban (捊排飯) and alsobanyuban (盤遊飯).[6]
The origin of bibimbap is unknown. Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at ajesa (ancestral rite) in a bowl before partaking of it.[10] People could have started mixingbap (rice) withbanchan (side dishes) after the outdoorjesa (rites), such assansinje (rite for mountain gods) ordongsinje (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.[11]
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" (全州野史), describes Jeonju bibimbap, an old-fashioned dish,[11] as being used on occasions such as parties that included government officials of provincial offices. The second text, "Lannokgi" (蘭綠記), 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.[12] Although bibimbap was originally rarely mentioned and mostly only in hanja records, it began to be more frequently referenced and inHangul (Korean alphabets) records as well upon the creation of Hangul by theKing Sejong the Great to improve the state's literacy.[12]
Bibimbap was served to the king, usually as a lunch or a between-meal snack.[13] There was more than vegetables in this bibimbap.[14]
Ordinary people ate bibimbap on the eve of thelunar 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.[15] Farmers ate bibimbap during farming season as it was the easiest way to make food for a large number of people.[16] Bibimbap came from early rural Koreans taking leftover vegetables, sometimes having meat, with rice and mixing them in abowl. This was cheap and did not require all of the time and space of a traditional meal.[12]
TheCollected Works of Oju written byYi Gyu-gyeong (1788–1856), recorded numerous varieties of bibimbap including such ingredients ashoe,shad,prawn,salted shrimp, shrimproe,gejang,wild chive, freshcucumber,gim flakes,gochujang,soybean sprout, and various vegetables. It was also stated here that bibimbap was a local specialty ofPyongyang, along withnaengmyeon andgamhongno.[7][9]
The first known recipe forbibimbap is found in theSiuijeonseo, an anonymous cookbook from the late 19th century.[17][18][19]
Thedivision 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.[12]
The late 20th century brought about the globalisation ofKorean 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.[20]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 viaSeoul andBusan began to serveit, and it was accepted more globally as a popular Korean dish.[21] 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.[20]
Bibimbap uses various ingredients. Common vegetables includejuliennedoi (cucumber),aehobak (courgette/zucchini),mu (radish), mushrooms,doraji (bellflower root),gim, spinach,soybean sprouts, andgosari (bracken fern stems).Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, orchicken or seafood may be substituted for beef.[3] 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.[21]
Jeonju bibimbap along with kongnamul-gukbap (bean sprout and rice soup) are signature dishes of Jeonju.[22] 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.[22] Jeonju also holds aJeonju Bibimbap Festival every year.[23]
Hot stone pot bibimbap (dolsot-bibimbap,돌솥 비빔밥)[24] is a variation of bibimbap served in a very hotdolsot (stone pot) in which a rawegg 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 withsesame oil, making the layer of the rice touching the bowl cook to a crisp, golden brown known asnurungji (누릉지). This variation of bibimbap is typically served to order, with the egg and other ingredients mixed in the pot just before consumption.
Yakcho-bibimbap (약초비빔밥) is fromJecheon. Yak (약) is a historical term for medicinal. Jecheon is a great place formedicinal 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.[25]
Hoedeopbap (회덮밥) is a bibimbap with a variety of raw seafood, such asolive flounder,salmon,tuna or sometimesoctopus, but each bowl of rice usually contains only one variety of seafood. The termhoe in the word means raw fish. The dish is popular along the coasts of Korea, where fish are abundant.[citation needed]
Some people[who?] attach symbolism to the ingredients of bibimbap. Black or dark colours represent north and thekidneys – for instance,shiitake mushrooms,bracken ferns ornori seaweed. Red or orange represents south and theheart, with chilli, carrots, andjujube dates. Green represents east and theliver, withcucumber andspinach. White is west or thelungs, with foods such asbean sprouts,radish, and rice. Yellow represents the centre, orstomach. Foods include pumpkin, potato oregg.[27]
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