Bibimbap!

What is with this name you say? Well, a lot actually! This is a popular Korean rice bowl is a tasty, colorful delight. From translations, bibim means to mix or mixed together and bap (or bop) means rice - not to difficult and neither is the dish, although it is a bit tedious because the ingredients are all prepared and presented separately (only to be mixed while eating),

Traditional recipes show Bibimbap served with raw marinated beef (yukhoe), bellflower root, fern break, carrot, raw egg yolk, and soybean sprouts on a bead of short-grain rice with a dollop of Gochujang and often served in a dolsot (earthenware bowl). The meat is marinated with raw garlic, toasted sesame oil, sesame seeds honey and soy sauce with vegetables sautéed each separately with toasted sesame oil and a bit of salt and for some, raw garlic as well. Although there are many recipes out there, this one was the most consistent as far as tradition goes .
As with anything in the culinary world, the canvas is yours to create what you want and call it what you want for the most part- stick to a bit of the tradition and explore ingredients you may never have tried before- or mix it up as we did with our special this week and add or exchange ingredients for your own special version!

Enjoy!