In many Asian kitchens, chefs adhere to the Five Flavor Rule, incorporating sweet, sour, spicy, salty, and bitter elements into each meal. But in Korea, chefs also adhere to the Five Color Rule, which touts the importance of weaving red, yellow, green, white, and black hues into every dish. Those two precepts may account for the dizzying complexity of Korean cuisine, a complexity that is perhaps best represented in bibimbap. A mouthwatering mash-up of sushi rice, fried egg, fresh veggies, and chili paste, bibimbap can combine a multitude of different ingredients, ensuring that no two bowls are ever quite the same.
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