Catering with Bibimbap

Bibimbaps are nothing new in Korean cuisine but have recently taken the spotlight of food trends. Some catering clients love having them as part of a station for their event or meeting. Part of their appeal, aside from fusion of flavor, is the endless variations to the dish and each one is just as good as the next.

Bibimbap translates to mixed rice with meat and assorted vegetables. The bowl starts with a base of warm bamboo rice and is topped with namul, sautéed and seasoned vegetables. Vegetables layered in usually include julienned cucumber, zucchini, mushrooms, spinach, carrot and soybean sprouts. Egg and some form of protein are common additions. As part of its aesthetic appeal, vegetables are frequently arranged so that the colors of bordering vegetables complement one another. Not only is it a site to see but the dish is a fun mix of texture and flavor; at one point you can get a crunch from the veggies, smooth and runny from the egg, and soft from the rice.

Some cooks like to incorporate sesame fried chicken and a poached egg into bibimbap. Finally, one cannot forget a staple part of the bibimbap: gochujang, chili pepper paste. The ingredients are stirred together and the dish is ready to eat!

While there are many ways to prepare a bibimbap, a variation of it is know as dolsot bibimbap or hot stone bibimbap. This version is served in a very hot stone bowl. Before the rice is added as a base, the bottom is layered with sesame oil, allowing for the rice to cook to a crisp golden brown. Thereafter, a raw egg is added and cooked by sizzling against the sides (the bowl is very, very hot). Lastly, the other ingredients used as mixed in just prior to eating. This version is usually served to order.

Traditionally this dish was eaten the Korean Lunar New Years Eve. People felt that they needed to get rid of all the leftover sides dishes before starting a new year. The solution to this problem was to put all of the leftovers in a bowl of rice and to mix them together.

There is also a great deal of symbolism to Bibimbap ingredients. For example, darker colors allude to the kidneys and the North. This includes nori seaweed, bracken ferns, and shiitake mushrooms. Orange or red ingredients relate to the heart or the South. These include carrots, chili, and jujube dates. Green ingredients relate to the liver or the East, including ingredients like cucumber and spinach. White ingredients relate to the lungs or the West. Ingredient that qualify include radish, rice, and bean sprouts. Lastly, ingredients like pumpkin, eggs, and potatoes are examples of yellow ingredients, which relate to the stomach or Center in the Bibimbap tradition. 

Listen to your taste buds and don’t be afraid to try something different. Not only is BiBimBap a delicious and healthy meal, but can be incorporated as a DIY (Do-It-Yourself) station which adds to its appeal.