Bibimbap
Dolsot-bibimbap (hot stone pot bibimbap) | |
| Type | Bap |
|---|---|
| Place of origin | Korea |
| Region or state | East Asia |
| Associated cuisine | Korean cuisine |
| Variations | Dolsot-bibimbap, Jeonju-bibimbap, Jinju-bibimbap, Tongyeong-bibimbap |
| Korean name | |
| Hangul | 비빔밥 |
| RR | bibimbap |
| MR | pibimpap |
| IPA | pi.bim.p͈ap̚ |
Bibimbap (/ˈbiːbɪmbæp/ BEE-bim-bap; Korean: 비빔밥; lit. 'mixed rice'), sometimes romanised 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 pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating.
In South Korea, some cities such as Jeonju, Jinju, and Tongyeong are known for their versions of bibimbap. In 2017 the dish was listed at number 40 on the World's 50 most delicious foods readers' poll compiled by CNN Travel.