Bibimbap – Stir it for Spring

By Cho Nam- hee

Vibrant colors of various ingredients garnish a bowl of steamed rice – this is bibimbap, the first traditional Korean food to be served on every inbound flight to Incheon airport. Its original name, goldongban (骨董飯) – meaning “mixed rice”, derives from the Ming Dynasty and was first mentioned in a cooking recipe written anonymously in the latter era of the Chosun Dynasty. However, it does not seem to have a short history.

The current Korean bibimbap is different from the very first goldongban from China. They both share a similar appearance, however, goldongban is a dish with rice and ingredients entirely steamed together, while, bibimbap is simply a mixture of steamed rice with the ingredients (cooked or otherwise) on top.

There are a few convincing hypotheses behind the origin of bibimbap. First, it is believed to have arisen from the religious ceremonies that Koreans have traditionally held. In the past, they believed in mountain gods and thus, they had to travel far from town to hold ceremonies. As part of the rituals, they needed to prepare sacrificial food on appropriate dishes but it was too burdensome for them to carry a vast array of such dishes. Moreover, they may have also used a single bowl to consume all the food to signify it as an interaction completely between the god and themselves. Therefore, a single bowl was satisfactory for both their convenience and their reverence for god.

Also, in the Korean agrarian society, bibimbap would have easily become a normal custom for meals. In the 18th and 19th centuries, having spent a lot of time at the rice paddies, the farmers would often have had to have meals outdoors. It was easy for them to carry a basket full of vegetables and rice, and mix them for their meal. Furthermore, they did not want to waste the food at the end of the year, so they would have mixed all the leftovers on the eve of the Lunar New Year.

Depending on the regions’ specialties, different variations of bibimbap have been created. There are four main types of bibimbap – with the original including beef, herbs and vegetables, sliced raw fish, and in a special stone bowl – and bibimbap in Jeonju is well-known as the best dish served in the Korean peninsula. It is composed of thirty different ingredients and they vary depending on the season. Spring makes for the best opportunity to taste the wisdom of the Korean forbearers. Savor the breathtaking combination of spring herbs and sprouts, stir-fried red chili paste with ground beef and a hint of sesame oil. You will see why Koreans love to mix and stir!