One of my favourite dish in Korea has to be Bibimbaap. And the reason is simple; it is tasty and has vegetables in it. I must say, it’s a relief for non-beef eaters like me or vegetarian people as most of the Korean dishes have meat.
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. And since I don’t eat beef, I usually asked them to exclude beef for me. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. And I prefer the hot one which is called Dolsot bibimbaap.
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. For visual appeal, the vegetables are often placed so that adjacent colors compliment each other.
In Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap.
I even got a chance to make bibimbaap myself at the Jeonju Korean culture centre and you can see me here with the tasty bibimbaap I'd made . Until then Bon Appétit !!!
