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Food and drink Stub‑class Mid‑importance

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Pronunciation

Please give romanization of this: 부븸밥. Badagnani 09:09, 25 April 2006 (UTC)

Done. Badagnani 20:17, 13 February 2007 (UTC)

Translation

"The word literally means "mixed rice" or "mixed meal."" -- The last syllable (bap) means rice.

곱돌비빔밥

Is 곱돌비빔밥 a synonym for dolsot bibimbap? It shows up on menus. Badagnani (talk) 09:00, 12 March 2008 (UTC)

Sanchae bibimbap

What is Sanchae bibimbap, which is eaten for Buddha's birthday? Badagnani (talk) 03:04, 12 May 2008 (UTC)

Sanchae literally means "mountain vegetables". It's a kind of bibimbap some of the ingredients of which is replaced by edible mountain herbs. —Preceding unsigned comment added by 211.202.57.83 (talk) 04:44, 23 August 2008 (UTC)

Egg and beef

It was just removed that an egg and sliced beef are normative ingredients in this dish.

Encompassing the average of all versions of bibimbap, as served in South Korea and elsewhere, what is the estimate of what percent of bibimbap (both cold and hot stone pot) is served without an egg? What percent is served without an egg and beef? If the percent is something like 10 percent (something like pizza without cheese, which is fairly unusual, generally encountered only in nouvelle cuisine and special pizzas for vegans), we should regard the egg and beef as standard ingredients rather than as "common additions." Badagnani (talk) 07:50, 5 July 2008 (UTC)

I would say the egg is fairly standard but not universally included or integral. Speaking from experience, beef or another meat is not usually included without being requested. Absent of an authoritative, uncontradicted source that indicates otherwise, and as there are variations according to region, individual restaurants etc., it would be appropriate to start with the basics (mixed rice and vegetables), pointing out that egg is common, and noting that other things such as beef or other meats (chamchi (tuna), jeyuk (spicy pork) etc are also widely available) can be added or included. Ascertaining the "average" components of what is sold as bibimbap by soliciting opinions on a Misplaced Pages talk page would constitute original research. I'm fine with removing the "pre", although it was to disambiguate between adding an egg cooked separately, and adding an egg which cooks when it comes into contact with the hot food or hot bowl. Deiz talk 09:19, 5 July 2008 (UTC)

This seems well-reasoned, *but* Google image searches of both the hangul and romanized name does show about 10-15% of unstirred bibimbaps that have no visible egg. Badagnani (talk) 09:21, 5 July 2008 (UTC)

By the way, do you live in South Korea, and, if so, are you able to sort out the differences (if any) between the North Jeolla food hwangpomuk and norangmuk? I think they are two words for the same thing, as with cheongpomuk and nokdumuk, but sources are very few on the Internet. Badagnani (talk) 09:23, 5 July 2008 (UTC)

10-15% sounds plausible, and in line with what I noted earlier. I do live in Korea - you'll find that and several more interesting nuggets on my user page - however, I don't have any particular knowledge about those dishes. Deiz talk 02:27, 6 July 2008 (UTC)

All right, if you have any North Jeolla colleagues or ever visit there, can you see what you could dig up? Badagnani (talk) 02:40, 6 July 2008 (UTC)

Sure. Deiz talk 02:49, 6 July 2008 (UTC)

Pyogo

How common are pyogo (shiitake) in bibimbap? Badagnani (talk) 21:13, 7 August 2008 (UTC)

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