Bibimbap

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

The name bibimbap comes from bapeul bibida (Korean 밥을 비비다), which means "to stir rice" or "to mix rice". It is served still unmixed and stirred with the chopsticks before eating, as the spoon will break the rice. It is eaten with the spoon. A light soup and often other side dishes are served with it, which are eaten with chopsticks.

Depending on the region, there are different recipes and ingredients. Bibimbap from Jeonju is considered a specialty, but it is eaten all over the Korean peninsula.

·         Various Bibimbap dishes

One variation is the so-called dolsot bibimbap (돌솥 비빔밥 'stone pot bibimbap'). Its preparation is not much different from regular bibimbap, but it is served in a hot stone pot. As a result, the dish continues to heat and fry even as it is being eaten. Since the dolsot is still very hot for minutes, the rice on top also forms a crispy layer and the egg, which is beaten raw over the bibimbap, festers at the table while it is still being stirred.