Jeonju Bibimbap Story

Jeonju Bibimbap is made of rice cooked with bean sprouts, one of the 10 tastes of Jeonju, with about 30 kinds of zidane, ginkgo, pine nuts, chestnuts, walnuts, etc. It is a nutritious food that can be consumed evenly and is a health food, a complete food preferred by people around the world that contains the wisdom of our ancestors and the principles of the scientific universe.

The harmony of taste and style of five-colored Omi There are about 30 ingredients of Jeonju Bibimbap that are very good nutritionally. Among them, bean sprouts, hwangpo-muk, red pepper paste, beef yukhoe, and rapeseed are particularly important in flavor.

Jeonju Bibimbap uses beef bone broth when cooking rice, and makes bean sprouts with bean sprouts when cooking. Bean sprout soup is used as a side broth and seasoned with glutinous rice red pepper paste from the Sunchang region.

Jeonju bean sprouts boast the best taste in the country, and for this reason, they were even called Jeonju bean sprouts bibimbap. In addition, in order to maintain warmth, an organic bowl is heated so that food can be eaten warmly. All the ingredients in Jeonju Bibimbap are based on the theory of the five elements of yin and yang and are in harmony with the taste and style of the five-colored Omi.

The origin of bibimbap

Bibimbap, along with Pyongyang cold noodles and Gaesongtangban, was one of the three major dishes of the Joseon Dynasty.
Bibimbap was recorded as bone-dongban, but the expression of bone-dongban is confirmed in records related to a person in the early Joseon period, King Sejo (reigned 1455~68), and its existence is confirmed early. The literature in which bibimbap is mentioned in Korean is a poem book from the late 1800s, in which bibimbap is recorded as bibimbap and goldongban. The pelvic bone is the goal to be mixed, the dong is the dong to be preserved, and the antique is the mixing of various objects. Therefore, goldongban means mixing several dishes with already cooked rice and mixing them together.

The court food theory

In the Joseon Dynasty, there are four types of sura, which refers to the rice eaten by kings: white sura, red bean sura, ogok sura, and bibim.

Ritual food theory

It is a theory that it originated from the ritual of a new man-in-the-middle of sharing the food prepared during various rituals and ceremonies in traditional society.

Food theory during the busy farming season

During the busy farming season, food is consumed several times a day.

New Year's Eve Food New Year's Eve

It is a theory that it originated from the fact that old herbs and rice were mixed to get rid of the leftovers of the old year to greet the New Year on New Year's Eve.



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