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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 ...
Heotjesatbap (Korean: 헛제삿밥, also spelled heotjesabap), a traditional Korean dish, is a variety of bibimbap, served with soy sauce (ganjang) instead of the gochujang (hot pepper paste) that is more commonly used. Heotjesabap consists of mainly several types of namul (young sprouted vegetables) over white rice.
Hoe-deopbap [1] (회덮밥) or raw fish bibimbap [1] is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made from vinegar, gochujang, and sugar).
Yukhoe bibimbap (육회비빔밥) is another variant of bibimbap, comprising raw beef strips with raw egg and a mixture of soy sauce with Asian pear and gochujang. Gimbap (literally, seaweed rice, 김밥) Hoedeopbap (회덮밥): Another variation of bibimbap using a variety of cubed raw fish; Boribap (보리밥): Barley cooked rice
View Recipe. While not traditional, these protein-rich brown rice bowls take inspiration from Korean bibimbap, with a mix of sweet and spicy ground beef and sliced veggies topped with a fried egg.
Gochujang ingredients reported in Jeungbo sallim gyeongje were 18 litres (19 US quarts) of powdered and sieved meju (fermented soybeans), 540 mL (18 + 1 ⁄ 2 US fl oz) of chili powder, and 1.8 L (1 + 7 ⁄ 8 U.S. qt) of glutinous rice flour, as well as soup soy sauce for adjusting the consistency. [15]
Common ingredients for tojang guk include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, gochujang is added. [62] Tteok-guk is a rice cake soup commonly made with sliced rice cakes and beef broth. White rice cake was called Baekbyeong (백병-白餠) or Geomo (거모-擧摸).
The most simple form of this soup is clear soybean paste soup (malgeun-doenjangguk 맑은 된장국). It is mainly composed of a good fermented soybean paste and stock. It accompanies more complex one-bowl rice dishes that have a lot of ingredients, like bibimbap with sliced raw fish and avocado, mushroom, and vegetable bibimbap.