Korean Food

• Traditional food

  Korean traditional dishes, particularly Jeonju bibimbap, have been passed down through generations. They consist of royal court food and simple common people’s foods that blossomed during the 500-year history of the Joseon Dynasty.

• Korean Food

  Our food and the associated tangible and intangible resources, activities, and food culture.

• K-Food

  K-Food is a term that encompasses ingredients for Korean cuisine, Korean dishes, and processed Korean food products.

Origin of ‘Jeonju Bibimbap’

"The Bibimbap recipe has been created
from the wisdom and knowledge of our mothers.”

The stories and origins associated with bibimbap are as varied as the
ingredients that go into it.

• Royal Court Cuisine Theory

  It was a meal served to the royal family when they visited the palace.

• Farming Season Theory

  Farmers mixed different types of dishes into a single bowl as it was hard to prepare a whole table setting during the busy farming season.

• Ritual Food Theory

  Originates from the custom of sharing food and drink while performing rites

• 

  Gochujang
  ( Red Pepper Paste )

• 

  When various types of vegetables, each with their own unique taste, are mixed with spicy red pepper paste, they create bibimbap where their distinct characteristics blend smoothly together.

• 

  In bibimbap, red pepper paste plays the vital role of uniting the many ingredients, each with its own taste, so they blend well together in one bowl.

• 

  An attractive yellow egg yolk is placed on the top to finish the dish. The egg yolk creates a warmer taste, enhancing the flavor of Jeonju bibimbap as the “cherry on top.”