Bibimbap is one of Korea's most popular and well known dishes. The deep bowl a medley of vegetables, chili pepper paste (gochuchang), and a fried egg. Add rice, mix the contents thoroughly, a voila, dinner is served. My mom and aunt ate the "bee bop," as they called it, every time we went out for dinner. Each time the server tried to grab our spoons and mix it for us. I guess we looked like clueless tourists. (I've been here 18 months, thank you!) The variations are limitless: runny yolks vs. cooked yolks; tofu, beef, or neither; hot pot (dolsot) or cold; types of vegetables (generally spinach, bracken, sprouts, bellflower root, mushrooms, or seaweed). We even tried a bibimbap with barley and cornmeal instead of white rice.
My dream bibimbap would contain brown rice, non-fried egg whites, ketchup, and veggies such as zucchini, mushrooms, broccoli, carrots, and spinach. The final touch would be a sprinkling of parmesan cheese. In fact, some California restaurants are already serving my dream bibimbap!