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Story of Bibimbap

Jeonju Bibimbap Ingredients

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  • Bean sprouts
    Bean sprouts grown in Jeonju are known as one of the ten tastes of Jeonju. Jeonju bean sprouts, which have been traditionally passed down since old times, are grown from small beans from Imsil. Its color is black with a white rim around it and is also called jwinuni bean as it looks like the eyes of a mouse.
  • Yellow acorn jellly
    Among the ten tastes of Jeonju, in particular, the mung-bean jelly made by using the Nokdupo spring water flowing from Omokdae is one of the great dishes of Korea and is called yellow acorn jelly as it is dyed yellow with gardenia seed water.
  • Red pepper paste
    Jeonju bibimbap uses glutinous rice red pepper paste from the Sunchang region made by combining fermented barley malt with glutinous rice and dried red pepper powder and letting it age in the traditional way. Especially, three year old red pepper paste should be used to obtain the best taste.
  • Korean style raw beef
    Jeonju bibimbap is added with Korean style raw beef or sauteed beef made from rump meat. In the historic Gyuhapchongseo, it is said that steamed beef made from rump of cows bred in Jeonju was the most famous in the eight provinces of Korea.
  • Jeopjang
    Jeopjang means soy sauce that has been fermented for over five years. Proteins in beans are broken up into amino acids which create a delicate taste. The more the soy sauce is aged, the fermentation process is accelerated and enhances the taste. Three to four year old medium thick soy sauce is used to season the greens.

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