My Favorite Food : Bibimbap with bean paste soup
Each time when people asked me this question, I would have to think about it very carefully because since my birth, I have been hardly able to control a big appetite, and every dishes are always only good to me. I like seriously everything to eat. By the way, since I have been living alone, not any more with my parents and I don’t have as many opportunities to eat such pretty simple and familiar food as I did before, I realized one day that I was missing in particular Bibimbap with bean paste soup. It was also exactly this food that I missed for my two-year sojourn in France and I wanted to eat as soon as my arrival in Korea. As I already said, it is so familiar and Korean and I ate it so often that I didn’t know how good it is in term of both taste and health.
Bibimbap is quite famous and popular these days not only in Asia but in other continents as well. It is even one of the best-seller dishes of Korean Airline between foreigners. It, in general, consists of basically on a bowl of rice, seasoned bracken (Gosari Namul), green pumpkin (Hobak Namul), carrot (Dangeun Namul), cooked roots of balloon flowers (Doraji Namul) and spinach (Sigeumchi Namul), seasoned chopped beef and so on. However, the one made in my family’s way is a little different. First of all, my family’s one doesn’t have rich colors and nice look like the one mostly served in restaurants or seen in many photos as representative Korean traditional food. It rather contains seasoned leaves of peppers (Gochunip Namul), bean sprouts (Kongnamul Muchim), young radish Kimchi (Yeolmu Kimchi) and chopped beef on several cereals-mixed rice. Vegetables put into the dish can be changed according to season. There is, therefore, no a certain recipe with particular ingredients. They are often leftovers in a refrigerator. For my second food added in Bibimbap, bean paste soup called in Korean ‘Doenjangjjige’, it is also different from the one in restaurant; specially the our family’s one is more salty and has less ingredients inside. We mostly use the bean paste made by my grand mother in entirely traditional way. This has its own particular taste; it smells more “traditional”-worse- and tastes more salty and we can see inside not well-mashed beans. I find that this one has a taste more close to each of basic ingredients. It is itself Korean. My mother puts into the soup chopped beef, Tofu, green pumpkin and onion that help the dish taste smooth and less salty than the paste itself.
I don’t have any particular story on this food. But as far as it is served in a friendly atmosphere for my family with seasonal vegetables seasoned in my mother’s way and home-made bean paste, these are and will be my favorite food.