Gourmet Traveller (Australia) - - Contents -

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.

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