In Jeonju, we had dinner at Hankook Jib, which is a restaurant famous for its bibimbap. Bibimbap is a Korean dish with rice and various toppings including different kinds of vegetables and gochujang (hot Korean chili paste), and sometimes raw beef and raw egg yolk.
It all needs to be mixed well before eating so that the color and flavors are evenly distributed in the dish, and my Korean friends always tell me that I’m not throughly enough when mixing my bibimbap. At the restaurant, the waiter also gave me a skeptical look, when I started stirring my bowl, and I was the only person at the table, who was offered an apron. I think the waiter was worried that my amateur bibimbap mixing skills would cause gochujang spatter all over the place. I thus decided to let Ella take over the bibimbap mixing, so I could make a small video and show you how proper bibimbap mixing is done.
In Korea, you are always served a number of side dishes (banchan), when you visit a traditional Korean restaurant, and according to Ella, the Banchan we got at Hankook Jib were very good. The waiter also gave us a dish with a kind of yellow jelly sticks, which tasted really good, but which we could hardly eat as we were too full from the bibimbap. I don’t remember the name of the dish, but there’s a picture of it below, – it’s the dish with yellow jelly sticks and cucumber strips.