Among the famous dishes of Pyongyang, a city known for its rich history and culture, is bibimbap, along with refreshing naengmyeon, savory mung bean pancakes, and hearty mullet soup. This traditional dish, comprising steaming white rice topped with stir-fried beef, fried egg, and various seasoned vegetables, is a favorite among many.
Recently, we learned that Pyongyang bibimbap has been recognized as an Intangible Cultural Heritage at the regional level.
To explore this celebrated dish, we visited the Rakrang Museum’s ethnic restaurant, known for its excellent bibimbap. The manager, Jong Yeon Ok, welcomed us warmly, saying, “Our restaurant is famous for its bibimbap, a beloved specialty of Pyongyang.”
Indeed, the restaurant offers over 20 types of traditional dishes, but bibimbap remains the most popular among patrons.
Curious about the intricacies of making Pyongyang bibimbap, we delved deeper into the preparation process. Chef Kim Song Nyo demonstrated the method for us.
She began by placing a generous portion of well-cooked white rice in a bowl. On top of the rice, she neatly arranged finely chopped beef (or pork), mung bean sprouts, watercress, mushrooms, red fernbrake, bellflower root, and pine mushrooms—each ingredient either lightly stir-fried or seasoned. She completed the dish with a half-cooked fried egg and a sprinkle of roasted seaweed.
Pyongyang bibimbap is traditionally served with clear soup, nabak kimchi, and gochujang (Korean chili paste) on the side, enhancing its flavor profile.
This dish, a blend of diverse nutrients and flavors, boasts a long history. In ancient times, our ancestors would gather various dishes from ritual tables after ceremonies like mountain spirit rites or village festivals and mix them in a single bowl—thus the birth of bibimbap.
The dish was also known as “goldongban,” meaning mixed rice, reflecting the combination of various ingredients.
Koreans have long developed unique methods of cooking rice and shared these techniques with other countries. As agriculture was the mainstay of their livelihood, they continuously refined rice preparation methods, creating various distinctive rice dishes that became staples of their diet.
Bibimbap was traditionally prepared after festivities, rituals, or significant events like floods, droughts, and wars in regions like Pyongyang and Haeju. Although it was made across the country, each region and household had its variations in ingredients and preparation methods.
Today, Pyongyang bibimbap is recognized as a nutritious and beneficial health food, widely popular in Asia, Europe, and the Americas, demonstrating its global appeal and cultural significance.
