Home Food&Drink 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 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.
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.
|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|
Rice- Sweet / Chungjang - Salt / sesame oil - savory / gochujang - spicy / Kongnamul- bitter