I’m not the first person to point this out to the waygook crowd. Loud and proud, say it with me.. “Bee-beam-bop.”
Bibimbop is probably the most accessible Korean dish to the American palate. It means “stirred rice.” We’re familiar with rice, we’re familiar with veggies, we’re familiar with proteins, we certainly know eggs, we love sauce, so it’s an easy entry point into Korean cuisine.
But bibimbop is not quite a stir fry. Each item in the bibimbop is carefully prepared to perfection. The veggies can include kimchi, sauteed spinach, shredded carrots, shredded zucchini, bean sprouts, mushrooms, broccoli, the possibilities are endless. Protein choices are not limited to Korean classic bulgogi beef, crispy pork belly, chicken, tofu, squid, and various fishes. These are served on a reasonable-sized, not heaping, pile of white, brown, or black rice. Opt-in or out for the fried egg on top, depending on your feelings about runny yolks. Ditto for seaweed. And then apply a generous drizzle of the magic gochujang, that sweet-and-spicy red pepper sauce that elevates the dish to exquisite and gives it that extra culinary “oomph.” Way better than ketchup. If gluten-free gochujang is not available, a nice tamari will complement the dish.
Now here’s where it gets interesting. There’s the stone pot (dolsot) bibimbop, and, well, not stone pot bibimbop. The stone pot (sometimes metal) is fired up nice and hot, by flame or oven. The rice laid down on the bottom sears to the pot, and gets a bit crispy. If that’s your jam, opt for the extra ~$1 for the dolsot.
And finally, back to the “stirred” part of the bibimbop. My fellow waygooks, bibimbop is eaten with a spoon, not chopsticks. Koreans stir the protein, veggies, rice, egg, and gochujang all together, for a melding of flavors that tastes uniquely Korean. Eating each ingredient as a distinct entity denies the magic of the bibimbop, which is one of the heartiest and healthiest of Korean dishes.
Where, you say, can you find the best bibimbap? Korean restaurateurs caught on, and know that no matter what their specialty, they can offer a bibimbap as an “easy” option for waygook diners. It’s just not that intimidating a dish.
In the greater Boston area, one Korean fusion restaurant gives bibimbap the careful attention it deserves: Woori in Arlington, MA. It’s not the most authentic bibimbap, per se, it’s bold and inventive, focusing on the preparation of each ingredient to its most Korean potential. No matter which protein and rice you choose, you can’t go wrong.
Even across the nation, there’s a bowl chain called “BIBIBOP,” catering to locals and those on the road alike. Their bowls are definitely in the spirit of the bibimbop. It’s refreshing to see another cuisine besides Korean BBQ and Korean fried chicken making waves. And at a reasonable price point, plus with gluten-free options, it will get the stirred-rice job done.
So waygookins, put down the chopsticks, and eat your bibimbop the Korean way: with a spoon!
