BIBIMBAP (SOUTH KOREAN)
Bibimbap was recorded as goldongban. It's existence came into being early on as its name as goldongban was confirmed through records relating to figures during the reign of King Sejo (1455-1468), the early period of the Joseon Dynasty. Literature which refers to bibimbap in Hangul is the Siujieonseo written at the end of the 1800's. In this work, Bibimbap is recorded as bibimbap and goldongban. The "gol" in goldongban means to "mix", "dong" means to keep. "Goldong" means to mix togheter various objects. Goldongban means a dish that mixes together various relishes with already cooked rice.
Bibimbap written by an unknown author, the manuscript, Siuijeonseo (end of the 1880s), one of the most respresentative food literature of noble families, referes to Bibimbap. The Sino-Korean word "gol" means dizzy, "dong" means Bibimbap. "Goldong" means to mix together various objects. In the Joseon Yori-Jebeop written by Bang Sin Young, it is written as as bubimbap. Since its first publication in 1917, this book has been expanded and reprinted to over nine aditions in 1939.
Today, the term Bibimbap is used. In terms of literature, the name of Bibimbap has changed many times. However, there is not much difference in its meaning to mix togheter various relishes with rice. Ingredients used in Bibimbap have significantly changed during the 100 year period between the 1800s and the 1900s. During such 100 year period, not only did the production of food ingredients increase, it is believed that it is not entirely inaccurate to consider that the Korean food culture was completed during that period. Yet, there are a few differing claims as to the origin of Bibimbap
Bibimbap usually for
Royal Court Food
In the Sura, which is referred to as the king's meal during the Joseon Dynasty, there are four different types which are the white Sura, red bean Sura, five grains Sura and bibim. It is viewed tthat bibimbap was the king's meal for lunch or when the royal family went to the royal court.
Ceremonial Food
It is viewed that Bibimbap Originated from the ceremony of sin in Gongsik whereby food arranged at various ancestral rites and ceremonies, which took place in the traditional society, were shared with ancestral spirits
Having introduced the ingredients, we should take a closer look at what makes this dish uniquely Korean. Many cultures have some equivalent of a rice bowl. Eve Spanish Paella might be considered in the same category. But Bibimbap has some key Korean components. Namul, for instance is a term for a variety of sauteed seasoned vegetables and Gochujang. Gochujang is a best way for chilli : many cultures have their own hot sauce (Thai sriracha, Dominican Ranchero Liquid, Indonesian Sambal Cobek), and this is as good as any chilli pste. It's also more complicated, since it's not just a puree of chili (with the common addition of garlic and perhaps sugar, which is the basic for so many hot sauce). Instead it takes a base of red chilly, but adds to it salt, fermented soybeans, and glutinous rice powder (which is a thickener). The traditional recipe (from the 18th century) calls for it to undergo a natural fermentaion process that takes years, sitting quetly in terracotta pots, usually outdoors or on a special stone platform called a jangdokdae. The Koreans are the world's masters of exotic fermentation, and not even their basic hot sauces does without it. The distinctive flavor of guchujang means that it adds a lot more to a dish than simple heat, or heat plus sweet, as Sriracha might. It is the key flavor somponent to Bibimbap, augmenting the soybean paste and soy that are also tossed with your rice bowl.
RECIPE :
Serve
Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.
In a regular, shallow bowl
- Reheat the soybean sprout soup.
- Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.
- Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with the egg yolk and gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice.
- Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.
- Ladle the soup to a small bowl and sprinkle some chopped green onion over top.
- Serve right away with more hot pepper paste on the side.
Dolsot-bibimbap in an earthenware bowl (ttukbaegi) or stone pot (dolsot)
- Reheat the soybean sprout soup.
- Put a few drops of sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.
- Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with an egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice.
- Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.
- Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.
- Ladle the soup to a small bowl and sprinkle some chopped green onion over top.
- Serve right away with more hot pepper paste on the side.
- Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients.
Sources :
https://www.budgetbytes.com/2017/01/bibimbap-ultimate-bowl-meal/
https://www.finedininglovers.com/stories/korean-bibimbap-original-recipe/
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