Bibimbap – a signature Korean dish embodying multiculturalism

A signature Korean food Bibimbap is praised as a global dish which embodies multiculturalism.

The late Michael Jackson’s favourite food

Bibimbap, the Korean mixed rice, has become a global food since the saturation of the media reports that “Michael Jackson fell in love with it” when he visited Korea in 1997.

Then it has gone viral worldwide as a healthy and diet food.

Bibimbap is a popular Korean dish mixed of cooked white rice, vegetables, beef, garnishes and chilly paste. It is one of the most representative Korean dishes along with bulgogi and kimchi.  In particular, the dish is very easy to prepare, just mixing together boiled white rice (preferably short grain) with various vegetables and chilly paste.

There was a longstanding tradition among our ancestors that any leftover food on New Year’s Eve was not to be kept into the New Year. For this reason, the practice of mixing various ingredients in a bowl with rice originated. Koreans are also known to cook many different dishes to pay respects to their ancestors on major holidays such as the Lunar New Year and Chuseok. Since there is a lot of food leftover on these occasions, people enjoy mixing them.

Although the recipe for bibimbap sounds rather simple, there are regional variations and one of the most well known is Jeonju bibimbap which contains bean sprouts.

With a growing number of health conscious individuals, bibimbap containing fresh shoots, wild greens or mountain herbs is also gaining popularity. It’s not only the variation in ingredients that make a difference. 

Dolsot (stone pot) bibimbap, containing slow-cooked rice, has always been popular. Another interesting variation is yangpun (large brass bowl) bibimbap. As the Korean name suggests, the large brass bowl contains enough bibimbap to feed two or three.

The ingredients, an assortment of herbs and meats, all have their own distinct flavours and tastes, but a spoonful of chill paste in the mix produces a surprisingly pleasant taste.

Bibimbap is not only delicious, it also contains a wealth of nutrients such as cellulose and vitamins while being low in cholesterol and fat. Such healthy dishes are ideal for all but especially so for busy students as well as hardworking individuals regardless of their ethical or religious backgrounds.


450g (2½ cups) non-glutinous rice, 600g (3 cups) water
300g zucchini, ½ tsp salt
200g skinned bellflower roots, 1 tsp salt
120g beef (scotch fillet), 200g soaked bracken

Marinade sauce

1 tbsp soy sauce

½ tbsp sugar

2 tsp finely chopped shallot

1 tsp crushed garlic

1 tsp sesame salt

A pinch of ground black pepper

1 tsp sesame oil  
2 eggs 
3 g kelps

2 tbsp  oil  

Mixed chilli paste (cho gochugang)

5 tbsp red chilli paste

2 tsp finely chopped shallot

1 tsp crushed garlic

1½ tbsp sugar

1½ tbsp sesame oil

1½ tbsp vinegar



How to make it

1. Cook rice in rice cooker.

2. Preheat the frying pan and oil, stir-fry pumpkin on high heat for 30 sec. spread out and cool down
3. Preheat the frying pan and oil, stir-fry bellflower roots on medium heat for 5 min.
4. Preheat the frying pan and oil, stir-fry beef and bracken respectively on medium heat for 3 min.
5. Pour cookng oil into the pan, oil fry kelps on medium heat for 10 sec. Crush it into large size.
6. Place all chilli paste mix ingredients in a bowl and mix them well, if you want hot paste add more chilli paste or more vinegar taste add more vinegar.

7. Serve steamed rice with prepared stuffs and fried egg on top sprinkle crushed kelp and add chogochujang(mixed chilli paste) to your taste


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