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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 .
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).
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.
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As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling. [ 4 ] On the bottom of a dolsot , there is a thin crust of scorched rice , to be scraped off and eaten in the case of bibimbap or made into sungnyung (숭늉, infusion) in the case of unseasoned rice dishes.
The Jeonju Bibimbap Festival (Korean: 전주 비빔밥 축제) is an annual Korean food festival that takes place in the Jeonju Hanok Village in South Korea. It centers on a regional variety of the popular Korean dish bibimbap .
Although bap (밥) in Korean can mean both rice and meal, bap in Bibimbap must be "rice" only. Reason for that is becuase that is what it means in bibimbap and there is another mixed meal called "Bibim guksu" (비빔국수) which means "mixed noodles".
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]