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Bibimbap: SFBA Dish of the Month June 2015 | Jun 1, 201501:28 AM

Bibimbap has the largest share of DOTM votes in the ongoing nomination thread, and I have no objections, so let us go with the vote of the hounds for July! The goal is to sample a wide variety of bibimbap amongst us, and perhaps find your favorite one.
Since bibim bap literally means mixed + rice, and most histories state it is derived from a dish to use up leftovers by mixing them with rice, there are many variations to report on: how was the rice? what were the toppings? could you order a dolsot version, and if so did the rice get crisped? how sweet/spicy was the gochujang? did it seem well balanced?
Versions I've come across include meat, seasoned vegetables, and egg on rice with gochujang, but a long, detailed take from the Korea Food Research Institute can be found here, detailing some linguistic history and varieties by ingredient and region Has anyone come across other variations, some with an emphasis on herbs, such as those mentioned here: Or seafood varieties? Or a more traditional Jeonju bibimbap, with around 30 well-balanced in color ingredients, raw beef, and gochujang?

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