Bibimbap, the signature dish of Korean cuisine, is a mixture of rice, sautéed vegetables, meat, egg and chili paste (gochujang). This colorful, flavorful dish has a history that goes back centuries, and is now recognized worldwide.

The history of Bibimbap

Bibimbap originated in Korea during the Joseon period (1392-1897). In those days, peasants prepared this dish with leftover food such as rice, vegetables, meat and sauces, to create a quick and nutritious meal. This mixture was also practical for workers who needed a full meal to get them through the day. It was only more recently, in the 20th century, that bibimbap became a staple of Korean cuisine, appreciated the world over.

Traditional ingredients

Bibimbap is made with white rice, stir-fried vegetables (such as spinach, zucchini and carrots), meat (usually marinated beef), a fried egg and gochujang, the Korean chili paste. What sets bibimbap apart is its presentation: each ingredient is arranged separately on the rice, creating a harmony of colors and textures that makes the dish as beautiful as it is tasty.

A dish symbolizing unity

The bibimbap symbolizes unity and balance. Although the ingredients are different, when blended they create a harmony of flavors, illustrating the values of Korean culture. This dish is often prepared for parties and family meals, reinforcing its role as a unifying meal.

Today, bibimbap continues to evolve with vegan and modern versions, while remaining true to its roots. It’s a dish that crosses borders and celebrates the richness of Korean cuisine.