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This is Jeonju Bibimbap

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This is Jeonju Bibimbap

Important Features of Jeonju Bibimbap

There is an old record saying that “Jeonju Bibimbap was a luxury for the mouth and only served upon the occasion of the Provincial Governor’s visit or during Nongak performances.” From this we can tell that Jeonju Bibimbap was served only for rich people of the high classes as a special treat. Also, the Jeonju Buseong Local Almanac records Bibimbap as the favorite dish for February, March and April, testifying that local Jeonju residents have cooked and enjoyed bibimbap for two hundred years.

30 Food Ingredients Required to Make Bibimbap

30 different ingredients are needed to create Jeonju Bibimbap.Some of the most important materials include Kongnamul, Hwangmukto, Gochujang (red pepper paste), raw beef and a special bean soy sauce.

Kongnamul

Kongnamul
Jeonju Kongnamul has long been known as one of ten flavors of Jeonju, and the beans are Seomoktae from Imsil, black colored beans with white lines, also known as mice eye beans, a metaphor for its coloration.

Hwangpomuk

Hwangpomuk
Mung beans ‘muk’ are cited as one of the best dishes in Jeonju, sprouted with water from Nokdupo spring, one of the 10 flavors in Jeonju. They are yellow in color, because they are dyed with gardenia seeds, hence the name Hwangpomuk (here, hwang means yellow).

Gochujang (red pepper paste)

Gochujang (red pepper paste)
Jeonju Gochuchang is processed by traditional techniques, mixing and fermenting sweet rice with red pepper grains and adding fermented barley malt. It is said the bibimbap tastes the best when using three-year-old Gochuchang.

Raw Beef

Raw Beef
One can choose either raw beef or stir fried beef. According to an old book, Gyuhapchongseo, Jeonju is famous for beef stew made with cow cheek.
Special Soy Bean Sauce
Here, one should use Jeopjang, a special bean paste sauce at least 5 years old because the bean protein has changed to amino acids, enhancing the taste. One should use at least three-year-old soy bean sauce to prepare the vegetables.
The Harmony of Five Colors and Five Flavors

All the ingredients required for bibimbap is are carefully chosen based on the Ying and Yang and Five Elements Principle, and they are in great harmony not only visually in appearance but also in taste.

Harmony of Five Colors
Harmony of Five Colors
Harmony of Five Colors
Five Elements Five Directions Five Colors Ingredients Five Nuts
Tree South Green Water parsley, pumpkin, ginkgo, cucumber Walnut, pine nut, chestnut, jujube, gingko
Fire East Red Raw beef, carrot, gochujang, jujube
Earth West White Radish, doraji, rice, Kongnamul
Gold West Black Radish, doraji, rice, Kongnamul
Water North Black Pyogo mushroom, brackenfern, seeweed
Harmony of Five Flavor

Rice- Sweet / Chungjang - Salt / sesame oil - savory / gochujang - spicy / Kongnamul- bitter

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