Korean Bibimbap

by Khanum

There are certain cuisines in the world which are first feasted with the eyes.  Easier to make but a bit hard to dish out. Bibimbap (as we know Koreans pronounce B as P ) is a Korean Signature dish – fit to the description above. It was first mentioned  in the Siuijeonseo, an anonymous cookbook from the late 19th century. The author of the cookbook is still unknown but is assumed to be a lady of the yangban – nobility during the Joseon dynasty. So it would not be wrong to say you are having a recipe of the royals.  The name it was given in the cookbook is 부븸밥  and is frequently prepared in Korean households even served on many airlines. And today, It was served at my own house in Lahore Pakistan 2011. Many Thanks to the lady of the yangban.

Click here to see for yourself , how much pride do the Koreans feel to own this dish and  what measures do they take to promote it worldwide.

How to Cook: Easy!

 The word Bibimbap literally means mixed meal. And luckily there are no hard and fast rules for its ingredients except for the boiled white rice. The bowl of rice is then topped with red chilli paste , mixed fried vegetables and meat. An egg is a must in the middle. Most Koreans do not fry it before eating. For them it may be easier to gallop it down but for some Asians including Koreans like us Pakistanis, that is a bit too much in the name of healthy food. It is upto you to place it fried or just use it raw and fresh. Add whatever vegetables you like with sesame oil. Bibimbap is also made of seafood. However – keep one thing in mind. Don’t mix different kinds of meat altogether. That is a big no-no for traditional Bibimbap. Only one kind of meat should go in. If you’re afraid of  lamb, use chicken. Do try it at home. It is one of those dishes where you’ll spend less time in cooking and double the time on its beautification process. Then in the end – all you just do is stir it up together.

Yes – we are nuts like that.



12 Comments to “Korean Bibimbap”

  1. I loooove bibimbap! So simple and tasty! But I have never made it myself though. Yours looks excellent, my mouth is watering and my tummy is grumbling already. 😉

  2. I think you’ll find the letters for most of the translations are never quite it, so a lot of times they seem interchangeable. It’s just that we’re trying to find a way to make it relatable to what we already know. Like the G and the K are similar. It was recently changed from K to G I think. It’s also the same for Chinese. It’s amazing we can understand each other at all.

    Your bibimbap looks so pretty. Yeah, a lot of folks don’t care for the raw egg, I’m one of them, but if it’s the stone pot version then I don’t mind as much because the egg sort of gets cooked. But I would miss the gochujang. That reminds me I need to get more.

    • You are absolutely right. The pot version is actually the real deal and I can only dream of going to korea one day and have the bibimbap the korean style! ah …so many dreams!

      Their alphabetic system is the most fantastic one I love to write in blocks but sadly it is bit confusing for me still at times, to pronounce properly. I love saying the word, annyeonghaseo though 😀

  3. This is such a healthy and colorful recipe! I love your presentation too. Looks like you were actually in Korea having a meal.

    PS: That teapot is pretty.

    • Thank You so much Nadia I was wondering where have you gone as mostly you’re the first to comment on my posts.
      Yes I adore the tea pot too. It’s from England’s china town perhaps 😛

  4. Very impressive. The only Korean dish I could eat and try to learn the recipe was Khimchi (or however u pronounce it).
    Wish I could conjure up such a feast!

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