Bibimbap is served as a bowl of warm white rice topped with namul (sauteed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sauteed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so that adjacent colors complement each other. In Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of Bibimbap.
-Chicken Bibimbap-Sebelum makan, semua isi mangkok diaduk rata.
-Chicken Bibimbap, ready to eat-Menu sampingan yang patut dicoba..
-Fried Fish n Mushroom-Seoul Garden
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