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Bibimbap has the largest share of DOTM votes in the ongoing nomination thread http://chowhound.chow.com/topics/1014340, 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
http://www.sciencedirect.com/science/.... Has anyone come across other variations, some with an emphasis on herbs, such as those mentioned here: http://ethnoscopes.blogspot.com/2011/...? 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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Daly City, CA
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