ANATOMY OF A DISH
The key here is understanding that “bibim” means “to mix”. One of the most distinctive dishes in the Korean culinary canon, not least for the artful quality of its presentation, bibimbap is all about a mixture of tastes and textures. According to Paul Lee of Sydney Korean import company Table 181, bibimbap, a dish with its roots in the cuisine of the royal court of the 14th-century Joseon Dynasty, “consists of oh-sek (five colours) and oh-mee (five f lavours)”. Those f lavours are sweet, salty, hot, bitter and gosohan-mat, a term which Lee likens to the quality of a creamy cheese or good sesame oil. Dig in.