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Patbap. 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.
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture.This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trend
Vegetables commonly used in bibimbap include julienned oi , aehobak (courgette/zucchini), mu , mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu , either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. [3]
roe rice) is a type of bibimbap made with one or more kinds of roe, most commonly flying fish (commonly Cheilopogon agoo) roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot). [1] [2] [3]
Some varieties of gimbap include cheese, spicy cooked squid, kimchi, luncheon meat, pork cutlet, pepper, or spicy tuna. The gim may be brushed with sesame oil or sprinkled with sesame seeds. In one variation, sliced pieces of gimbap may be lightly fried with an egg coating, which can allow stale gimbap to be eaten. [21]
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Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치; RR: gimchi, IPA:) is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish.