Hi, it’s me. Erin. Since Pennsylvania schools are temporarily closed due to COVID-19, I gave Chooch some writing assignments because I’ll be damned if his mind is going to subsist on YouTube videos and Switch games during this time. But then the school provided assignment packets so I guess I’ll lighten up a bit. Today, he has written about his favorite Korean dish, bibimbap, and he actually didn’t complain!
Bibimbap (비빔밥). Where do I even start. The Korean dish filled with crispy rice, sauteed vegetables, meat, or meat substitute, gochujang, sesame oil, and the best part, in my opinion, the egg. Bibimbap, in Korean, means: bibim: mixed together; bap: rice.
Well, I guess we can start off with a little history lesson. It is estimated that bibimbap was created in the 10th century in the Koryo dynasty by the wives of farmers who were just too busy to serve a large traditional Korean meal. Now in present day Korea, many families eat this common dish by using leftovers and mixing it together to create this fantastic meal.
Now, I have had many bibimbaps, but the best one I ever had had to be the one we had on our tour to the DMZ, or demilitarized zone. I don’t know why I loved it so much. It could have been the crispy rice, or the just perfect egg, or maybe even the delectable seaweed. Whatever it was made it very easy for me to just devour the whole Dolsot bowl.
There are many kinds of bibimbap, but the two most common are bibimbap and Dolsot bibimbap. Bibimbap is served at room temperature, while Dolsot is served in a hot pot keeping it nice and crispy while you eat it. It also differs from the region you are in, for example in Busan, we got to crack our own egg into our bibimbap and it also wasn’t served with gochujang (spicy red pepper paste).
We also had another kind of bibimbap in Jeonju, or the hometown of bibimbap. The one I had was basically just the original bibimbap, but with cheese melting on the top. I thought it was very good, because prior to my consumption of it, I was totally hangry. There is a trick to eating the Dolsot bibimbap, though. If you stir the vegetables, but keep the rice at the bottom, the rice will be crispy by the time you eat all the vegetables and it will taste 200% better, or if you add gochujang it starts to taste otherworldly.
Here I am eating bibimbap on my last day in Korea, so sad. ;-;
I did like every bibimbap I had in Korea, don’t get me wrong, but nothing compares to the DMZ one. So, if I were to make a bibimbap, I would choose Maanchi’s recipe,
But, without the meat!
That looks (and sounds) fabulous! I’m drooling. -Kate