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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.
Byeolmi-bap (별미밥, "special delicacy rice") or byeolbap (별밥, "special rice") can be made by mixing in special ingredients such as vegetables, seafood, and meat. [11] For example, namul-bap (나물밥, "namul rice") is made of rice mixed with namul vegetables. [12] Some popular byeolmibap varieties include:
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[19] [20] [21] In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot. 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. [22] Beef stew in a Dutch oven
A bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top. Locrio: Dominican Republic: Rice, meat (Chicken, sausage, fish, etc.), tomato sauce, caramelized sugar. Lokri: Saint Martin: Rice, bite-size pieces of chicken, mixed vegetables, spices (also called locreo or locrio). Loobia polo: Central Iran
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
"agalmatolite pot") is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice). [1] [2] [3] In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot.