It is known that the term bibimbap was first mentioned in the literature, Siuijeonseo. It is told that, when Sim Hwan Jin was newly appointed as the governor of Sangju in 1919, he borrowed a cooking book kept in a noble's house in Sangju and transcribed it on ruled paper which he then passed down to his daughter-in-law, Hong Jeong. The period when Sim Hwan Jin transcribed the book was around 1919, but it is estimated that the original book dated back to the end of the 1800s. This book has relatively well categorized and organized a wide scope of cooking recipes and offers a quick glance of foods that were available at the end of the Joseon Dynasty.
Source: 是議全書
관리자2 | 조회 11084 | 2014-10-29 14:20
◎ Recipe
01. Wash rice and soak it in water for about 30 minutes. Add equal parts water relative to rice and then cook until rice is well cooked.
02. Cut carrots, cucumbers, mushrooms, onions, sweet peppers, and bell peppers into 0.2 cm thickness and then cut them into 0.5 x 0.5 cm size.
03. Add cooking oil to a heated frying pan, and fry carrots, cucumbers, mushrooms, onions, sweet peppers, and bell peppers with small amount of salt over high heat for 30 seconds.
04. Parboil bean sprouts and cauliflowers in boiling salt water for about a minute, cool in cold water, and cut them into 0.5 cm pieces.
05. Add the vegetables and pepper paste to rice and mix well. Mold the mixture into a disk shape and bake in a 180 °C (356 °F) oven for 15 minutes.
06. Cook beef tenderloin in a frying pan with small amount of salt, black pepper, and basil.
07. Place the cooked tenderloin steak and bibimbap on a plate and add the steak sauce.