The globalization of bibimbap: focusing on the diversity of modernization of bibimbap

Abstract

Abstract Korea is developing a food culture based on various vegetation. Bibimbap is a one-dish meal that harmonizes the characteristics of Korean food. Bibimbap is made by placing seasoned meat, vegetables ( namul ), vegetable oil (sesame and perilla), and jang (gochujang, ganjang, or doenjang) on top of warm rice. Since ancient times, bibimbap has been served on a table of various classes, from the royal court to the common people, and it has the convenience of meals and the spirit of community. Therefore, bibimbap is for many people to gather an eat deliciously. The famous bibimbap regions in Korea include Jeonju, Jinju, and Andong, and each has its characteristics. Depending on the serving style, they can be divided into brass or stone pot bowls. Depending on the main ingredients, it is also divided according to vegetables, grains, meat, and seafood. Additionally, restaurants specializing in bibimbap are prevalent in Korea, and there are many commercially launched products such as retort food, in-flight meal, and ingredients for bibimbap. Bibimbap is responsible for the Korean table by combining various fields from gourmet to homemade meals. As can be seen from this point, bibimbap has the characteristics of a customized meal as the characteristic of consumers being able to choose food ingredients are remarkable. Bibimbap is a food that can be applied without time, space, and individual restrictions by combining various foods in one bowl to balance and harmonize with each other.