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Story of Bibimbap

Jeonju Bibimbap Recipe

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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.

  • Recipe for the original bibimbap of the 1800s as found in the Siuijeonseo
    • Cook the rice to have fair and clear rice, roast the marinated meat and the sauteed meat (sauteed meat used in ancestral rites; it is made with cow liver or manyplies or fish meat) is fried and cut.
    • Fried vegetables of varied colors are added and choice kelp are fried to make fried kelp which are crushed into pieces to be added to the bibimbap.
    • Mix all ingredients into the rice and add a lot of ground sesame mixed with salt and oil to be mixed with the rice in a bowl.
    • Fry eggs and cut into pieces like domino pieces and place on top of the rice like an assorted dish.
    • Meatballs fried in egg batter are made by finely mincing the meat and well marinated, then formed into small marble shapes which are slightly coated with flour and eggs and then fried.
    • The clear soup accompanying the bibimbap is made as a hodgepodge soup.

    Source: 是議全書, re-cited from Professor Seong-Woo Lee's (李盛雨) Hanguk Sikgyeong Daejeon (韓國食經大典) <1981>

  • Jeonju Bibimbap Recipe Investigated by the Office of Cultural Properties of the Ministry of Culture and Public Information in 1968
    • Remove the solidified oil that remains after boiling an ox-head for a long period of time. Add rice to broth to make the perfect steam rice and when the rice is done, add bean sprouts and let the rice settle. After, when the rice is still warm, season it with sesame oil.
    • Green bean sprouts and water parsley are each parboiled and seasoned with sesame oil and thin soy sauce.
    • The balloon flower is salted down and massaged and rinsed and pressed to remove moisture and then sauteed. The bracken is boiled and seasoned with oil sauce and then sauteed.
    • The rump meat is shredded into the form of Korean style raw beef and seasoned with marinade sauce.
    • The green lentil jelly is made in large pieces and the eggs are separated into white and yellow layers to be fried and then cut.
    • Put the rice into the brass bowl with a lid and place the ingredients of various colors by color on top of the rice. The red pepper paste is separately served in a small dish.
    • The Jeonju bibimbap must be accompanied by a bean sprout soup.
Fusion Bibimbap Chicken Teriyaki Bibimbap

관리자2 | 조회 11043 | 2014-10-29 14:21

본문 내용

Fusion Bibimbap Chicken Teriyaki  Bibimbap 썸네일 이미지

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  • 주재료◎ Main ingredients (1 serving)
    - 50 g rice, 20 g carrot, 20 g cucumber, 30 g button mushroom, 20 g sweet pepper, 20 g bell pepper, 20 g red cabbage, 10 g sprouts, 30 g egg, 150 g chicken breast

    ◎ Supplementary ingredients (sauce)
    - 30 g teriyaki sauce
    - Chicken breast marinade
    150 g milk, 2 g salt, 0.1 g black pepper, small amount of basil
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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, sweet peppers, bell peppers, and red cabbages into pieces 5 cm long. Thinly slice them and place them over each other, and then slice them again into strips of uniform widths.

03. Heat a frying pan, add cooking oil, and fry carrots, cucumbers, mushrooms, sweet peppers, bell peppers, and red cabbages with small amount of salt over high heat for 30 seconds.

04. Whip egg white and yolk separately. Add small amount of oil to a frying pan and thinly fry the egg white and the yolk, and then thinly slice them into the same size as the vegetables.

05. Chicken breast in the marinade for about 30 minutes to remove unpleasant odor. Spread teriyaki sauce on the chicken breast, bake it in a 180 °C (356 °F) oven for 15 minutes, and then cut it into smaller pieces.

06. Place the rice in a bowl, add other ingredients with the chicken breast, and serve with teriyaki sauce.

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