Have you ever been to Korea and ate a lot of bibimbap? Bibimbap is considered a common food in Korean people's daily lives. Whether it's lunch or dinner, I felt that bibimbap is one of the most frequently featured traditional foods on Korean people's tables.
However, because there are many types of bibimbap, it is difficult to introduce them all at once. Are you familiar with the numerous types of bibimbap? Among these countless types of bibimbap, there is also a bibimbap that is combined with Korean traditional dish Yukhoe, and its name is “Yukhoe Bibimbap.”
Have you ever tasted Yukhoe Bibimbap? Aren't you curious about the taste of bibimbap, a representative traditional Korean dish that combines beef's unique taste with yukhoe? This time, let's learn about Yukhoe Bibimbap, a unique combination of traditional Korean dishes.
A brief introduction to Yukhoe Bibimbap
To briefly introduce Yukhoe Bibimbap, Yukhoe Bibimbap is one of the traditional Korean foods, and is a food that is eaten by mixing beef yukhoe, vegetables, and rice, also called 'yuksashimi', with red pepper paste or soy sauce seasoning. Yukhoe Bibimbap is usually topped with egg yolk or seaweed powder to make it more savory.
To make yukhoe bibimbap, fresh and tender beef is finely chopped or minced to remove blood and seasoning is added. Seasoning can be made with red pepper paste, sesame oil, minced garlic, oligosaccharide, pear juice, and sesame powder. Vegetables can be prepared by boiling or frying bean sprouts, carrots, zucchini, and lettuce. For rice, put warm rice in a bowl, top with vegetables and seaweed powder, and put raw meat and egg yolk in the middle. Lastly, add seasoning to your taste and mix.
Yukhoe Bibimbap is thought to be a healthy food because it has a rich texture and taste and contains various nutrients.
The history of Yukhoe Bibimbap
The history of Yukhoe Bibimbap is not exactly known. However, the food called bibimbap existed from the middle of the Joseon Dynasty, and was mentioned as "Hondonban" or "Goldongban" in Park Ji-hye's 《Gijaejapgi》 or Kwon Sang-il's 《Cheondaeilgi》.
Source: Jinju’s representative classic yukhoe bibimbap <The Emperor’s Restaurant>: Naver Post (naver.com)
Yukhoe Bibimbap is a food originating from Jinju City, Gyeongsangnam-do, and it is said that it originated from the last supper during the battle of Jinju Castle during the Japanese invasion of Korea in 1592. All the cows that remained in the castle were killed to make raw meat, and it was served on top of ingredients.
Why Koreans love Yukhoe Bibimbap
There are many Koreans who say that Yukhoe Bibimbap is a dish that stimulates the taste buds with the combination of fresh and tender raw meat and savory gochujang seasoning. Raw meat is known to have the effect of strengthening immunity and invigorating, and many studies have shown that bibimbap can be eaten with various vegetables to ensure even intake of nutrients.
In addition, Yukhoe Bibimbap is a food that contains local specialties and history. In Jinju City, it is said that it originated from the fact that during the Battle of Jinju Castle during the Japanese invasion of Korea in 1592, all the cows that remained in the castle were killed to make raw meat, and it was distributed on top of ingredients.
I personally recommend trying the Yukhoe Bibimbap.
Yukhoe Bibimbap is a traditional Korean dish. The combination of fresh and tender raw meat and savory gochujang sauce is a delightful dish. Raw beef has the effect of strengthening immunity and refreshing oneself, and bibimbap can be eaten with various vegetables to ensure even intake of nutrients.
