The name, “Bibimbap” is a literal description of this dish consisting of a mix of ingredients (Bibim) with rice (Bap). The classic version of Bibimbap is comprised of rice topped with a variety raw or sautéed vegetable and marinated meat or an egg, finished with a dressing of sesame oil and gochujang (red pepper paste). Served in a bowl, all the ingredients must be thoroughly mixed to achieve an optimal blend that will whet your appetite with every spoonful. Presenting a harmonious combination of a myriad of colors, texture and flavors derived from a selection of fresh seasonal ingredients sourced in local regions, Bibimbap offers the desired balance of macronutrients.

The essence and simplicity of Bibimbap lends splendor in the array of Bibimbap varieties created over the years. Ranging from Jeonju Bibimbap to Sanchae Bibimbap (mountain vegetables), Dolsot Bibimbap (hot stone pot) to Kkomak Bibimbap (soy based served with boiled cockles), food enthusiasts are spoiled for choices. Abundant selections will satisfy both young and old, the foodie and the vegetarian or just any one with the simple craving for a nutritious meal.

With the indisputable popularity of Bibimbap among locals, it is no surprise that Jeonju, the food capital of Korea renowned for gastronomy, has its own version of Bibimbap – The Jeonju Bibimbap. Arguably one of the most famous versions across the country, this distinctive version of Bibimbap features rice slow cooked in rich beef broth, topped with over 30 different types of vegetable toppings, including the city’s famous Kongnamul (soybean sprout), and Yuk-hoe (seasoned raw beef). Jeonju Bibimbap is a quintessential must for every visit to Jeonju.

Demonstrating the philosophy of Korean food, Bibimbap is truly wholesome goodness in a bowl.