Korea has a rich traditional agricultural heritage and it is thought that bibimbap originates from the need to carry out one bowl to the farmworkers in the fields rather than rice and individual banchan.
It is a very healthy complete meal with lots of fresh, blanched, fermented or sautéed seasonal vegetables topping rice, barley or mixed grain. For this recipe we have used a mixture of rice and millet, fresh and seasoned toppings and a mild fermented soybean paste mixed with red chilli powder to make the “Jang”
The dish is also representative of “Eumyangohaeng”; the coming together of earth qi and sky qi to create the five elements, wood, fire, earth, metal and water. So you will see the respective green, red, yellow, white and black; colours which achieve a healthy balanced meal according to Korean traditional medicine.
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