1. What is Bibimbap
Bibimbap is a traditional Korean dish made by mixing rice with various seasoned vegetables and other ingredients, along with a sauce. While it might be thought of as similar to Japanese donburi (rice bowl dishes), the experience is entirely different due to the blending of the diverse ingredients. It’s an incredibly easy dish to make, which is why it’s a staple in the diet of many Koreans. Among the most famous versions of bibimbap is the Jeonju bibimbap from Jeonju City in Jeollabuk-do, South Korea.
2. How to make bibimbap
Bibimbap, in fact, is not a dish with a fixed recipe, allowing individuals to prepare it according to their preference. However, the ingredients used in bibimbap served in restaurants tend to be somewhat standardized. There are also certain ingredients preferred by Koreans. The components of bibimbap can broadly be categorized into three groups: rice, side ingredients, and main ingredients.
| Rice | Main Ingredient | Side Ingredient | Sauce |
| – White Rice – Barley Rice – Brown Rice – Black Rice – Mixed Grains Rice | – Beef – Pork – Fermented Soybean Paste – Tuna – Tofu – Eggs | – Bean Sprouts – Cucumber – Bracken Fern – Carrot – Mushroom – Onion – Radish – Bellflower Root – Spinach | – Gochujang – Soy Sauce |
Any type of rice can be used in bibimbap. Koreans typically consume rice grown in East Asia, which is different from the rice produced in Southeast Asia. It’s rare in Korea to make bibimbap with Southeast Asian rice. Using Southeast Asian rice might affect the dish’s quality due to its lack of stickiness, potentially disrupting the harmony of the ingredients.
The main ingredient is crucial in defining the flavor of bibimbap. Depending on personal preferences, some may choose not to include any main ingredients, relying solely on side ingredients. Popular choices for the main ingredient include beef and eggs, and fermented soybean source is also a favorite.
Side ingredients can be added according to individual taste and are usually stir-fried, although some may prefer them raw.
As for the sauce, gochujang (Korean chili paste) is the most preferred choice. Some people mix gochujang with stir-fried beef to enhance the flavor. Since gochujang is known for its spiciness, those who prefer less heat might opt for soy sauce instead.
2. Varieties of Bibimbap
As previously mentioned, since there’s no fixed way to make bibimbap, the variations of this dish are incredibly diverse. However, there are certain types of bibimbap that are more commonly preferred. The preferred type often depends on the main ingredients discussed in section 2, and it’s typical to categorize bibimbap varieties based on these ingredients.
| Dish type | Ingredient type | Region |
| – Dolsot Bibimbap (Stone Pot Bibimbap) – Cup-bap | – Fermented Soybean Paste Bibimbap – Ggomak Bibimbap – Meongge Bibimbap – Yukhoe Bibimbap – Jungwha Bibimbap (Chinese-style Bibimbap) | – Jeonju Bibimbap (a specialty from Jeonju) – Jinju Bibimbap (a specialty from Jinju) – Haeju Bibimbap (a specialty from Haeju) – Tongyeong Bibimbap (a specialty from Tongyeong) |
Among these, the most famous are Jeonju bibimbap and Jinju bibimbap. Jeonju bibimbap, a regional dish from Jeonju in Jeollabuk-do, is known for its rice cooked in beef bone broth, various local vegetables, and Jeonju-style hwangpo-muk (yellow mung bean jelly). Raw beef and eggs are also added according to taste. A distinctive feature of Jeonju bibimbap is that it is often served with bean sprout soup. Jinju bibimbap, on the other hand, always includes raw beef(yukhoe) and is typically eaten with sunji-soup(black pudding soup). The sauce in Jinju bibimbap is unique, made by stir-frying beef in sesame oil with gochujang. (Jinju is also famous for cold noodle.)
There’s also a rather unusual variation known as “cup-bap,” popular among students preparing for civil service exams in modern Korean society. This version is commonly sold as street food in Noryangjin, Seoul, and includes ingredients like Spam and fried kimchi. It’s designed for portability and convenience, served in a cup for easy consumption on the go.
3. Korean Perception of Bibimbap
Since there’s no set recipe for bibimbap, Koreans often make it by mixing in any side dishes available at home, along with a spoonful of gochujang (Korean chili paste), sesame oil, and a fried egg. This adaptability makes bibimbap a go-to dish when there’s not much else to eat at home or when appetite is lacking. Preparing bibimbap is a convenient way to use up leftover side dishes in the fridge while still enjoying a tasty meal. This might give the impression that bibimbap is a simple, budget-friendly dish, but that’s not entirely true. Gourmet versions of bibimbap involve a meticulous preparation of ingredients, including finely chopping, stir-frying, and seasoning, as well as crafting a special sauce. Hence, it’s not just a casual dish; it’s a labor of love. In this sense, bibimbap truly is a ‘soul food’ for Koreans, cherished by people from all walks of life.
4. How Korean Bibimbap Differs from its Global Counterparts.
Bibimbap sold outside of Korea has been significantly localized, diverging from the traditional Korean version. International recipes often substitute gochujang (Korean chili paste) with different sauces like Sriracha, garlic bean sauce, or soy sauce. They might include vegetables not typically used in Korean bibimbap, such as cilantro, broccoli, kale, or green beans. Instead of Japonica rice (short-grain), jasmine or basmati rice are sometimes used, catering to local tastes. Recently, bulgogi sauce has become a popular alternative to gochujang, as it is less spicy and more familiar to foreigners.
Comparing the types and ingredients of Korean bibimbap introduced earlier, the differences are quite notable. One significant distinction of Korean bibimbap, compared to its international versions, is how well the ingredients bind together, especially due to the use of specific rice varieties. The presence of gochujang also introduces a unique spiciness. Additionally, Korean bibimbap typically doesn’t use spices, so it lacks a distinctive aromatic flavor.