Bibimbap

	Dolsot bibimbap
Korean spelling
Korean alphabet :	비빔밥
Revised Romanization :	Bibimbap
McCune-Reischauer :	Pibimpap

Jeonju Bibimpab

Bibimbap [ pibimp͈ap̚ ] is a popular Korean dish that is prepared with rice and various vegetables, some beef or tofu , a raw or fried egg and gochujang (a chili paste). As a classic leftover food, there are hardly any restrictions in the choice of ingredients and countless variations. Common vegetables in Korea include spinach , bean sprouts , cucumber , royal fern , radish and shiitake mushrooms .

The name Bibimbap comes from bapeul bibida ( Korean 밥 을 비비다 ), which means something like "stir rice" or "mix rice". It is served unmixed and stirred with the chopsticks before eating, as the spoon breaks the rice. People eat with a spoon. In addition, a light soup and often other side dishes are served, which are eaten with chopsticks .

There are different recipes and ingredients depending on the region. Bibimbap from Jeonju is a specialty, but it is eaten all over the Korean Peninsula .

One variant is the so-called Dolsot bibimbap ( 돌솥 비빔밥 , dolsot = stone pot). Its preparation does not differ much from normal bibimbap, but it is served in a hot stone pot. This means that the food is heated and fried while you are eating. Since the Dolsot is still very hot for minutes, the rice also forms a crispy layer on it and the raw egg, beaten over the bibimbap, freezes on the table while it is being stirred.

Web links

Commons : Bibimbap - collection of pictures, videos and audio files

Individual evidence

^ ^A ^b Sonia Ryang: Eating Korean in America: gastronomic ethnography of authenticity (= Christine R. Yano, Robert Ji-Song Ku [eds.]: Food in Asia and the Pacific ). University of Hawaii Press, Honolulu 2015, ISBN 978-0-8248-3935-2 , pp. 91-92 .
↑ Sonia Ryang: Eating Korean in America: gastronomic ethnography of authenticity (= Christine R. Yano, Robert Ji-Song Ku [eds.]: Food in Asia and the Pacific ). University of Hawaii Press, Honolulu 2015, ISBN 978-0-8248-3935-2 , pp. 103 .
↑ Sonia Ryang: Eating Korean in America: gastronomic ethnography of authenticity (= Christine R. Yano, Robert Ji-Song Ku [eds.]: Food in Asia and the Pacific ). University of Hawaii Press, Honolulu 2015, ISBN 978-0-8248-3935-2 , pp. 89-90 .

[ryang92-1] A ^b Sonia Ryang: Eating Korean in America: gastronomic ethnography of authenticity (= Christine R. Yano, Robert Ji-Song Ku [eds.]: Food in Asia and the Pacific ). University of Hawaii Press, Honolulu 2015, ISBN 978-0-8248-3935-2 , pp. 91-92 .

[2] Sonia Ryang: Eating Korean in America: gastronomic ethnography of authenticity (= Christine R. Yano, Robert Ji-Song Ku [eds.]: Food in Asia and the Pacific ). University of Hawaii Press, Honolulu 2015, ISBN 978-0-8248-3935-2 , pp. 103 .

[3] Sonia Ryang: Eating Korean in America: gastronomic ethnography of authenticity (= Christine R. Yano, Robert Ji-Song Ku [eds.]: Food in Asia and the Pacific ). University of Hawaii Press, Honolulu 2015, ISBN 978-0-8248-3935-2 , pp. 89-90 .