Korean bibimbap makes a hearty, warming meal on dreary days

It's a single bowl of goodness that fits the bill for a comforting meal when cool weather sets in:bibimbap.

The iconic Korean rice dish has an interesting history that bridges eastern and westerncultures when it comes time to sit down at the supper table.

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Bibimbap the word is parsed into two essential elements: "mixed" (bibim) and "rice" (bap) isessentially a bowl of rice and vegetables that is often topped with a sunny-side-up fried egg. Beefcan also be an ingredient. The whole thing is held together with a mildly spicy chili-pepper saucecalled gochujang.

The technique for eating bibimbap is just as important as its preparation: you stir and mix thecontents together and eat the dish with a long-handled spoon dedicated to the task.

Origin

"Bibimbap is different seasonally, and has many interpretations. In summer, for instance, hwe du bop is cool with raw tuna," said Chris Kim, owner of West of Seoul Kimchiand a manager at Janet Lynn's BistroinKitchener.

"With vegetables, it can be a really healthy dish."

While it's hard to determine the origins of bibimbap (or bop), one theory has it that preparing avery large bowl of rice with vegetables, seasonings and some meat, if available, was a quick, efficientand economical way to feed large groups of peoplesuch as farmers busy in the fieldsduring harvest.

It is also thought that preparing a dish like bibimbap was an auspicious andsymbolic way to finish one year by using up leftovers andclearing the way forthe new year.

West meets east

NorthAmericans traditionally eat their meal protein, vegetables and starch from a single plate, Korean bapsang culture serves a central dish of rice surrounded byseveral banchan (side dishes) atthe table.

Bibimbap may be unique because it evolved into a one-dish meal, possibly when timeand space did not permit a traditional multi-bowl Korean meal to be prepared.

Some food historiansspeculate that this is a reason it became popular in North America.

Versions

Versions of bibimbap can be quite varied, depending on the vegetables, the sauce used and thegeographic area, including even the cityin which it is made. For instance, bibimbap from Jeonjuregion in the southwest of South Korea is usually made with bean sprouts, raw beef andgochujang red chili sauce.

Kimsays that a key trait ofbibimbapis versatility. In cooler months, he likesdolsot("hot stone")bibimbap.

The version ofbibimbapserved in thedolsot(a very hot stonebowl) offers a unique treat. Short grain rice (much like a sushi rice)sits in the bottom ofthe hot bowl andforms a crusty layer that elevates the texture and flavour of the dish. That layer iscalled "nurungji" ricethat'sbecome toastedbrown andcrispy-caramelized.

Comfort zone

Cooler, darker weather demands food that comforts andbibimbap does that. It is alsotheorized to have been created for its health and spiritual significance.

Much like the ancientwestern theory of thefour humoursor "temperaments," the ingredients of bibimbap are traditionally believedto have tonic and soothing effects:

• Green vegetables are thought to aidliver function.
• Red and orangeingredients are believed to improve heart health.
• Yellow ingredients, like egg yolks, are said to be goodfor the stomach.

Bibimbap can even lower your blood pressure if you're upset at least theoretically according to Jinah Allen, who operates Kimbop, a Korean food business in Kitchener. Shemakes bibimbap at home quite often.

"When you feel stress, you just take whatever you have in your fridge, dump it in a bowl, mix itall together and eat it with hot pepper sauce. No more stress," said Allen with a laugh.

Local spots

In Waterloo region, there are a number of restaurants servingbibimbap, such as:

• AromaCaf, Owl ofMinervaandSakuraIsland in Waterloo.
• ShinlaGarden and KoreanBBQinKitchener.
• A Taste of Seoul has a regular pop-up gig atVincenzo's in uptown Waterloo.

You can alsobuy ingredients and supplies to make your ownbibimbapatKitchener's Korean Food Market onKing Street near Victoria.

Recipe

You can use any variety of vegetables you might have on hand. They can be cooked or used raw in the bibimbap. If you are using a dolsot bowl that goes on the stovetop (available at Asian food markets for under $10), slightly undercook the rice, add oil to the very hot dolsot and let the rice crisp up on the bottom.

Ingredients

• 2 oz. marinated beef, pork or chicken, cut into thin strips
• 1 cup short grain rice
• 3 cremini mushrooms (or your choice), sliced
• 2 tablespoons cucumbers, diced
• 15 match slices of carrot (option: quick pickled)
• 15 bean sprouts
• Gochujang chili pepper paste sauce
• 1 egg
• green onions, sliced (optional)
• sesame seeds (optional)

Method

• Cook the rice according to package instructions. Leave it just a bit underdone, if you are using a dolsot stone pot to finish and serve the bibimbap.
• Over medium heat, sear the meat and cook to suitable degree of doneness. Reserve warm. Saut the mushrooms to golden brown. Deglaze with a shot of soy sauce. Spoon out the serving size of rice you want into a large bowl.
• Arrange the mushrooms, cucumbers, carrots and bean sprouts (or whatever other vegetables you want) on top of the rice around the outside of the bowl. Spoon out a tablespoon of gochujang sauce.
• Fry the egg sunny-side up until cooked but still with a liquid yolk. Garnish with the sesame seeds and green onion.
• To eat the bibimbap, stir the ingredients including the gochujang and egg yolk into mixed bowl of rice and vegetables with meat.

For the meat marinade

Ingredients

• 4 tablespoons soy sauce
• 2 tablespoons white sugar
• 1 teaspoon sesame oil (optional)
• 1 teaspoon garlic, minced
• Juice of a fresh lime
• teaspoon black pepper

Method

Combine the ingredients and whisk together. Pour over the meat and marinate for a few hours or overnight in the refrigerator.

For the pickled carrots

Ingredients

• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons vinegar

Method

Combine ingredients. In a container, immerse the carrot matchsticks in the marinade and place the container in the refrigerator for several hours, or overnight.

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