The Korean rice dish mixed with vegetables, meat, and a fried egg is bibimbap.
Bibimbap literally combines bibim, meaning “mixing,” with bap, meaning cooked rice. A typical bowl starts with warm rice topped with seasoned vegetables known as namul, along with gochujang, sesame oil, and sesame seeds. Beef and an egg are common additions, although the dish is highly adaptable and may include tofu, chicken, seafood, or no meat.
The ingredients are usually arranged separately for color and presentation, then stirred together just before eating. Dolsot bibimbap is a popular variation served in a heated stone bowl. Its residual heat crisps the rice at the bottom and cooks a raw egg against the bowl’s sides.
Jeonju is especially famous for its regional style of bibimbap, while Jinju and Tongyeong also have recognized variations. Bokkeumbap is different: it is rice that has been stir-fried, rather than a bowl of rice and toppings mixed together at the table.