Bibimbap
Korean rice bowl dish
Bibimbap ( BEE-bim-bap; Korean: 비빔밥; lit. ''mixed rice''), sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating. The term bibim means "mixing" and bap is cooked rice.
South Korean cities such as Jeonju, Jinju, and Tongyeong are known for their versions of bibimbap.
Etymologies
The earliest names for bibimbap appear in Korean hanja texts. Its first name was hondon-ban (混沌飯). This name appeared in the Yeokjogumun (역조구문; 歷朝舊聞) portion of the book Historical Notes of Gijae (기재잡기; 寄齋雜記), which was written by Bak Dongnyang (박동량; 朴東亮) around 1590. In the Diary of Cheongdae by another Joseon scholar Gwon Sang-il (1679–1760), it was recorded as goldong-ban (骨董飯).
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This entry incorporates text from “Bibimbap” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.