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What You'll Get
- $18 for $25 Worth of Food and Drink for Two People ($25 value)
Bibimbap: Myriad Flavors in One Mixed-Up Bowl
Bibimbap is a hearty rice bowl served with veggies and chili paste. Read on to learn what else makes for proper bibimbap.
Namul: the general name for vegetables in Korean cooking. One of bibimbap’s constants is that it’s chock full of namul combinations, each placed separately around the perimeter of the bowl. Though the combinations vary by location and region, a bibimbop dish may include the likes of seasoned carrots, bean sprouts, spicy cucumbers, daikon radish, cooked spinach, and a fried egg with a nice runny yolk.
Gochujang: a thick, fermented chili paste, without which bibimbap should be considered no bibimbap at all. Dark red in color, it adds spicy, sweet, umami, and salty flavors that, once mixed in, give the dish an orange tint and a lick of fire akin to a pet dragon’s kiss.
Dolsot: a hot stone bowl in which bibimbap is occasionally cooked—and served. At the table, the dolsot continues cooking the food—especially the rice on the bottom, turning it from a fluffy white to a crisp gold with a satisfying crunch.
Bibimbap: “mixed rice” in Korean, which refers to both the dish and the way you eat it. After the bowl arrives, it’s customary to mix everything together with a spoon—not with chopsticks—to break the runny egg yolk, mix in the gochujang, and get a bit of each namul in every bite.
The Fine Print
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