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Bibimbap [1] (/ ˈ b iː b ɪ m b æ p / BEE-bim-bap; [2] Korean: 비빔밥; lit. "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term bibim means "mixing" and bap is cooked rice. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili ...
Bibimbap (비빔밥, "mixed rice"): rice topped with seasoned vegetables such as spinach, mushrooms, sea tangle, carrots, bean sprouts, and served with a dollop of gochujang (red pepper paste), and variations often include beef or egg. Everything (seasonings, rice and vegetables) is stirred together in one large bowl and eaten with a spoon.
Vegetables such as cucumbers, carrots, and cabbage use gochujang as a dip. Gochujang is a common seasoning for foods such as Korean barbecue including pork and beef. One popular snack food that is very commonly eaten with gochujang is bibimbap. Bibimbap includes rice, spinach, radish, bean sprouts. Sometimes beef is added to bibimbap.
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Gochujang is used in various dishes such as bibimbap and tteokbokki, and in salads, stews, soups, and marinated meat dishes. [21] Gochujang may make dishes spicier (depending on the capsaicin in the base chili), but also can make dishes sweeter and smokier.
Typical main dishes in Hamgyong cuisine include: japgokbap (a bowl of cooked mixed multiple grains), jjinjobap (steamed sorghum), dak bibimbap (mixed rice and vegetables with chicken slices), eollin kongjuk (porridge made with frozen soybeans), and oksusujuk (corn porridge). Garitguk is a beef short rib soup topped with yukhoe, raw
The National Intangible Heritage Centre and at the Hanok village in Jeonju the gastronomic capital of Korea, a festival is held every October promoting Jeonju's representative food, Bibimbap. Jeonju Bibimbap is usually topped with quality Jeonju soy bean sprouts, hwangpo-muk, gochujang, jeopjang, and seasoned raw beef and served with kongnamul ...
The most common way of preparing beef bulgogi produces a dark-looking texture that is well seasoned and flavored. Spicy variations are also common where a spicy paste such as gochujang, made from chili powder, rice, fermented soybeans, barley, and salt, is added to the marinade to make the meat spicy. This is most commonly done with the pork ...