# Bibimbap

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Korean rice dish

Bibimbap Dolsot-bibimbap (hot stone pot bibimbap) Type Bap Place of origin Korea Region or state East Asia Associated cuisine Korean cuisine Variations Dolsot-bibimbap, Jeonju-bibimbap, Jinju-bibimbap, Tongyeong-bibimbap Korean name Hangul 비빔밥 RR bibimbap MR pibimpap IPA pi.bim.p͈ap̚ Cookbook: Bibimbap Media: Bibimbap

**Bibimbap**[1] ([/ˈbiːbɪmbæp/](https://en.wikipedia.org/wiki/Help:IPA/English) [ⓘ](https://en.wikipedia.org/wiki/File:LL-Q1860_(eng)-Flame,_not_lame-bibimbap.wav) [*BEE-bim-bap*](https://en.wikipedia.org/wiki/Help:Pronunciation_respelling_key);[2] [Korean](/source/Korean_language): 비빔밥; lit. ''mixed rice''), sometimes [romanised](/source/Romanization_of_Korean) as **bi bim bap** or **bi bim bop**, is a Korean rice dish. It is served as a bowl of warm white rice topped with *[namul](/source/Namul)* (sautéed or blanched seasoned vegetables) and *[gochujang](/source/Gochujang)* ([chili pepper](/source/Chili_pepper) paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating.[3] The term *bibim* means "mixing" and *[bap](/source/Bap_(rice_dish))* is [cooked rice](/source/Cooked_rice).

South Korean cities such as [Jeonju](/source/Jeonju), [Jinju](/source/Jinju), and [Tongyeong](/source/Tongyeong) are known for their versions of bibimbap.[4]

Homemade bibimbap with a fried egg

## Etymologies

The earliest names for bibimbap appear in Korean [hanja](/source/Hanja) texts. Its first name was **hondon-ban** (混沌飯). This name appeared in the *Yeokjogumun* (역조구문; 歷朝舊聞) portion of the book *Historical Notes of Gijae* (기재잡기; 寄齋雜記), which was written by Bak Dongnyang (박동량; 朴東亮) around 1590.[5][6][7] In the *Diary of Cheongdae* by another Joseon scholar Gwon Sang-il (1679–1760), it was recorded as *goldong-ban* (骨董飯).[8] The dish was also recorded in *Complete Works of Seongho* by [Yi Ik](/source/Yi_Ik_(born_1681)) (1681–1764) as *goldong* (骨董),[6] in *Complete Works of Cheongjanggwan* by Yi Deok-mu (1741–1793) as *goldong-ban* (汨董飯), and in *Works of Nakhasaeng* by Yi Hak-gyu (1770–1835) as both *goldong-ban* (骨董飯) and *goldong* (骨董).[8]

Bulgogi bibimbap

The [hangul](/source/Hangul) transcription *beubwieum* (브뷔음) first appears in the 1810 encyclopedia *Mongyupyeon* by Jang Hon.[7] The 1870 encyclopedia *Myeongmul giryak* states that the dish name is written as *goldong-ban* (骨董飯) in [hanja](/source/Hanja) but is read as *bubaeban* (捊排飯), a probable transcription of the native Korean *bubim-bap* (부빔밥).[8] Another name is *beubwieumbap* (브뷔음밥). The [hanja](/source/Hanja) dictionary (한대자전; 漢大字展) indeed contained "*bubwida* (부뷔다)" or "*bubwium* (부뷔움), *Dong* " (董) in hanja, which meant "mix" or "*bibida*" in Korean.[5]

By the late 19th century, it went by a number of names in hangul: *bubwiumbap* (부뷔움밥), *bubieumbap* (부비음밥), *bubwimbap* (부뷤밥), *bubuimbap* (부븸밥), *bubwinbap* (부뷘밥), and *bubimbap* (부빔밥)*bubaeban* (捊排飯) and *goldongban* (骨董飯). Other names in hanja include *goldongban* (骨董飯, 汨董飯), *hondonban* (混沌飯), and *bubaeban* (捊排飯) and also *banyuban* (盤遊飯).[5]

## History

The origin of bibimbap is unknown. Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at a *jesa* (ancestral rite) in a bowl before partaking of it.[9] People could have started mixing [*bap*](/source/Bap_(rice_dish)) (rice) with *[banchan](/source/Banchan)* (side dishes) after the outdoor *[jesa](/source/Jesa)* (rites), such as *[sansinje](/source/Sansin)* (rite for mountain gods) or *[dongsinje](/source/Dongsin)* (rite for village gods), where they needed to "eat with the god" but did not have as many cooking pots and items of crockery on hand as they would normally have at home.[10]

There are two separate ancient writings that suggest the original reasoning behind the creation and use of bibimbap. The first one, "People's Unofficial Story of Jeonju" (全州野史), describes Jeonju bibimbap, an old-fashioned dish,[10] as being used on occasions such as parties that included government officials of provincial offices. The second text, "Lannokgi" (蘭綠記), described bibimbap being made by the wives of farmers, who had no time to prepare meals the traditional way with many side dishes. They instead combined the ingredients in one bowl, sometimes adding whatever they happened to be cultivating.[11] Although bibimbap was originally rarely mentioned and mostly only in hanja records, it began to be more frequently referenced and in [Hangul](/source/Hangul) (Korean alphabets) records as well upon the creation of Hangul by the [King Sejong the Great](/source/King_Sejong_the_Great) to improve the state's literacy.[11]

Bibimbap was served to the king, usually as a lunch or a between-meal snack.[12] There was more than vegetables in this bibimbap.[13]

Ordinary people ate bibimbap on the eve of the [lunar new year](/source/Korean_New_Year). The people at that time felt that they had to get rid of all the leftover side dishes before the new year. The solution to this problem was to put all the leftovers in a bowl of rice and mix them together.[14] Farmers ate bibimbap during farming season as it was the easiest way to make food for a large number of people.[15] Bibimbap came from early rural Koreans taking leftover vegetables, sometimes having meat, with rice and mixing them in a [bowl](/source/Bowl). This was cheap and did not require all of the time and space of a traditional meal.[11]

The *[Collected Works of Oju](/source/Oju_yeonmun_jangjeon_sango)* written by [Yi Gyu-gyeong](/source/Yi_Gyu-gyeong) (1788–1856), recorded numerous varieties of bibimbap including such ingredients as *[hoe](/source/Hoe_(food))*, [shad](/source/Konosirus_punctatus), [prawn](/source/Fenneropenaeus_chinensis), [salted shrimp](/source/Saeu-jeot), shrimp [roe](/source/Roe), *[gejang](/source/Gejang)*, [wild chive](/source/Allium_monanthum), fresh [cucumber](/source/Cucumber), *[gim](/source/Gim_(food))* flakes, [gochujang](/source/Gochujang), [soybean sprout](/source/Soybean_sprout), and various vegetables. It was also stated here that bibimbap was a local specialty of [Pyongyang](/source/Pyongyang), along with [naengmyeon](/source/Naengmyeon) and [gamhongno](https://en.wikipedia.org/w/index.php?title=Gamhongno&action=edit&redlink=1).[6][8]

The first known recipe for *bibimbap* is found in the *[Siuijeonseo](/source/Siuijeonseo)*, an anonymous cookbook from the late 19th century.[16][17][18]

The [division of Korea](/source/Division_of_Korea) in the 20th century caused a cultural divide in the creation of bibimbap, with two types related to both North and South Korea. The most famous regions for traditional bibimbap happen to be Pyongyang for its vegetable bibimbap in the North and Jeonju for its Jeonju bibimbap.[11]

The late 20th century brought about the globalisation of [Korean culture](/source/Culture_of_Korea), traditions, and food to many areas of the world, with many restaurant chains being opened up in various international airports that encourage the sale of bibimbap.[19] *Bibimbap* started to become widespread in many countries in the West due to its simplicity, cheap cost, and delicious taste. Many airlines connecting to South Korea via [Seoul](/source/Incheon_International_Airport) and [Busan](/source/Gimhae_International_Airport) began to serve [it](/source/Airline_meal), and it was accepted more globally as a popular Korean dish.[20] Bibimbap has also been described as a symbol of the Korean culture to non-Koreans due to Korea becoming more accessible to foreigners and multicultural traditions.[19]

## Preparation

A selection of ingredients for making bibimbap

Bibimbap uses various ingredients. Common vegetables include [julienned](/source/Julienning) *oi* (cucumber), [aehobak](/source/Aehobak) (courgette/zucchini), *mu* ([radish](/source/Korean_radish)), mushrooms, *doraji* ([bellflower](/source/Chinese_bellflower) root), *[gim](/source/Gim_(food))*, spinach, [soybean sprouts](/source/Bean_sprout), and *gosari* ([bracken fern](/source/Bracken) stems). *Dubu* ([tofu](/source/Tofu)), either plain or sautéed, or a leaf of lettuce may be added, or [chicken](/source/Chicken_(food)) or seafood may be substituted for beef.[3] For visual appeal, the vegetables are often placed so adjacent colors complement each other. In the South Korean version, sesame oil, red pepper paste ([gochujang](/source/Gochujang)), and sesame seeds are added.[20]

## Variations

*Jeonju bibimbap*

*Dolsot bibimbap*

### Jeonju

Jeonju bibimbap along with kongnamul-gukbap (bean sprout and rice soup) are signature dishes of Jeonju.[21] Jeonju bibimbap is usually topped with soy bean sprouts, hwangpo-muk, gochujang, jeopjang, and seasoned raw beef and served with kongnamul-gukbap. The rice of Jeonju bibimbap is specially prepared by being cooked in beef shank broth for flavor and finished with sesame oil for flavor and nutrients.[21] Jeonju also holds a [Jeonju Bibimbap Festival](/source/Jeonju_Bibimbap_Festival) every year.[22]

### Hot stone pot (*dolsot bibimbap*, 돌솥 비빔밥)

Hot stone pot bibimbap (*[dolsot-bibimbap](https://en.wikipedia.org/w/index.php?title=Dolsot-bibimbap&action=edit&redlink=1)*, 돌솥 비빔밥)[23] is a variation of bibimbap served in a very hot *[dolsot](/source/Dolsot)* (stone pot) in which a raw [egg](/source/Egg_(food)) is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with [sesame oil](/source/Sesame_oil), making the layer of the rice touching the bowl cook to a crisp, golden brown known as *[nurungji](/source/Nurungji)* (누릉지). This variation of bibimbap is typically served to order, with the egg and other ingredients mixed in the pot just before consumption.

### *Yakcho* (약초비빔밥)

*Yakcho-bibimbap* (약초비빔밥) is from [Jecheon](/source/Jecheon). Yak (약) is a historical term for medicinal. Jecheon is a great place for [medicinal herbs](/source/Medicinal_herbs) to grow. People could get a thicker root and more medicinal herb than in other areas. The combination of the medicinal herbs and popular bibimbap made it one of the most popular foods in Jecheon.[24]

### *Hoedeopbap* (회덮밥)

*[Hoedeopbap](/source/Hoedeopbap)* (회덮밥) is a bibimbap with a variety of raw seafood, such as [olive flounder](/source/Olive_flounder), [salmon](/source/Salmon_as_food), [tuna](/source/Tuna_as_food) or sometimes [octopus](/source/Octopus_as_food), but each bowl of rice usually contains only one variety of seafood. The term *[hoe](/source/Hoe_(dish))* in the word means raw fish. The dish is popular along the coasts of Korea, where fish are abundant.[25]

### Other

- Beef tartare (*[yukhoe](/source/Yukhoe)*)[23]

- Freshwater snail soybean paste (*ureong-[doenjang](/source/Doenjang)*)[23]

- [Roe](/source/Albap) (*[albap](/source/Albap)*)

- Spicy pork (*jeyuk*)[23]

- Sprout (*saessak*)[23]

- *Tongyeong*, served with seafood[26]

- Wild vegetables (*sanchae*)[23]

- Wild herbs

- Brass bowl

## See also

- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

- [Bulgogi](/source/Bulgogi)

- [Claypot rice](/source/Claypot_rice)

- [Donburi](/source/Donburi)

- [Gaifan](/source/Gaifan)

- [Heotjesabap](/source/Heotjesabap)

- [Kamameshi](/source/Kamameshi)

- [Kimchi](/source/Kimchi)

- [Korean cuisine](/source/Korean_cuisine)

- [Nasi campur](/source/Nasi_campur)

- [Nurungji](/source/Nurungji)

- [Poke bowl](/source/Poke_bowl)

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1. ^ [***a***](#cite_ref-:3_19-0) [***b***](#cite_ref-:3_19-1) Shen, Shawn (2017). "The Bibimbap Migration Theory? Challenges of Korea's Multicultural Mix and Social Integration Development". *Journal of International Migration and Integration*. **18** (3): 771–789. [doi](/source/Doi_(identifier)):[10.1007/s12134-016-0489-6](https://doi.org/10.1007%2Fs12134-016-0489-6). [S2CID](/source/S2CID_(identifier)) [147778289](https://api.semanticscholar.org/CorpusID:147778289).

1. ^ [***a***](#cite_ref-Jang_et_al_2016_20-0) [***b***](#cite_ref-Jang_et_al_2016_20-1) Jang, Dai Ja; Lee, Ae Ja; Kang, Soon-A; Lee, Seung Min; Kwon, Dae Young (2016). ["Does siwonhan-mat represent delicious in Korean foods?"](https://doi.org/10.1016%2Fj.jef.2016.06.002). *Journal of Ethnic Foods*. **3** (2): 159–162. [doi](/source/Doi_(identifier)):[10.1016/j.jef.2016.06.002](https://doi.org/10.1016%2Fj.jef.2016.06.002).

1. ^ [***a***](#cite_ref-:2_21-0) [***b***](#cite_ref-:2_21-1) Lee, Y.-E. (2015). ["Characteristics of soybean sprout locally cultivated in the Jeonju region, used for Bibimbap and Kongnamul-gukbap"](https://doi.org/10.1016%2Fj.jef.2015.05.004). *Journal of Ethnic Foods*. **2** (2): 84–89. [doi](/source/Doi_(identifier)):[10.1016/j.jef.2015.05.004](https://doi.org/10.1016%2Fj.jef.2015.05.004).

1. **[^](#cite_ref-22)** ["2020 전주비빔밥축제"](http://www.bibimbapfest.com/). *www.bibimbapfest.com* (in Korean). Retrieved 12 April 2021.

1. ^ [***a***](#cite_ref-standardized_23-0) [***b***](#cite_ref-standardized_23-1) [***c***](#cite_ref-standardized_23-2) [***d***](#cite_ref-standardized_23-3) [***e***](#cite_ref-standardized_23-4) [***f***](#cite_ref-standardized_23-5) [주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안](http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf) [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF) (in Korean). [National Institute of Korean Language](/source/National_Institute_of_Korean_Language). 30 July 2014. [Archived](https://web.archive.org/web/20190123095130/http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf) (PDF) from the original on 23 January 2019. Retrieved 15 February 2017. - [주요 한식명 로마자 표기 및 표준 번역 확정안 공지](http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465). *[National Institute of Korean Language](/source/National_Institute_of_Korean_Language)* (Press release) (in Korean). 2 May 2014. [Archived](https://web.archive.org/web/20230611145740/https://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465) from the original on 11 June 2023. Retrieved 15 February 2017.

1. **[^](#cite_ref-24)** [약초비빔밥](http://korean.visitkorea.or.kr/kor/bz15/food/w_taste_list.jsp?cid=866528&gotoPage=11&areaCode=&listType=). *[VisitKorea.or.kr](/source/VisitKorea.or.kr)* (in Korean). [Archived](https://web.archive.org/web/20181121021949/https://korean.visitkorea.or.kr/kor/bz15/food/w_taste_list.jsp?cid=866528&gotoPage=11&areaCode=&listType=) from the original on 21 November 2018. Retrieved 24 April 2018.

1. **[^](#cite_ref-25)** ["Raw Fish Bibimbap (회덮밥 / Hoedeopbap)"](https://english.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=182084). Visit Korea. Retrieved 25 March 2026.

1. **[^](#cite_ref-KoreaTourism2016_26-0)** ["Health Secret of Korea's Bibimbap, Prepared to Perfection"](https://web.archive.org/web/20171201033344/http://english.visitkorea.or.kr/enu/ATR/SI_EN_3_6.jsp?cid=2008697). *[Korea Tourism Organization](/source/Korea_Tourism_Organization)*. 18 September 2016. Archived from [the original](http://english.visitkorea.or.kr/enu/ATR/SI_EN_3_6.jsp?cid=2008697) on 1 December 2017. Retrieved 20 June 2017.

## External links

Wikibooks [Cookbook](https://en.wikibooks.org/wiki/Cookbook) has a recipe/module on

- ***[Bibimbap](https://en.wikibooks.org/wiki/Cookbook:Bibimbap)***

Wikimedia Commons has media related to [Bibimbap](https://commons.wikimedia.org/wiki/Bibimbap).

- [Bibimbap – Korea Tourism Organization](http://english.visitkorea.or.kr/enu/FO/FO_EN_6_5_2_3.jsp)

- [Bibimbap Recipe – Korea Tourism Organization](http://english.visitkorea.or.kr/enu/FO/FO_EN_Recipes.jsp?gotoPage=1&cid=1036010&cat1=21708&cat2=21711) [Archived](https://web.archive.org/web/20170803165108/http://english.visitkorea.or.kr/enu/FO/FO_EN_Recipes.jsp?gotoPage=1&cid=1036010&cat1=21708&cat2=21711) 3 August 2017 at the [Wayback Machine](/source/Wayback_Machine)

v t e Korean food and drink Bap Bibimbap Gimbap Hoe-deopbap Nurungji Ogok-bap Patbap Kongbap Bokkeum-bap Jumeok-bap Yaksik Ssambap Gukbap Banchan Gui Bulgogi Osam-bulgogi Galbi Dak-galbi Samgyeopsal Makchang Jjim Galbijjim Andong jjimdak Gyeran-jjim Agwi-jjim Seon Hoe Sannakji Yukhoe Sukhoe Ganghoe Namul·Saengchae·Sukchae Kongnamul Chwinamul Jangajji Bugak Saengchae Golbaengi-muchim Japchae Buchimgae Jeon Pajeon Kimchi-buchimgae Bindae-tteok Aehobakbuchimgae Jeotgal Myeolchi Saeu Ojingeo Hanchi Myeongnan Jogi Gejang Soup Guk Tteokguk Haejang-guk Miyeok-guk Mandu-guk Yukgaejang Gukbap Gul-gukbap Dwaeji-gukbap Dak-hanmari Seonjit-guk Stews Tang Bosintang Chueotang Dak-bokkeum-tang Galbitang Gamjatang Maeuntang Oritang Samgyetang Seolleongtang Yeonpo-tang Jijimi Jjigae Doenjang-jjigae Cheonggukjang-jjigae Kimchi-jjigae Sundubu-jjigae Saeujeot-jjigae Budae-jjigae Sinseollo Jeongol Gopchang jeongol Gamja-ongsimi Guksu / myeon Naengmyeon Milmyeon Jjolmyeon Japchae Jajangmyeon Jjamppong Bibim-guksu Sujebi Janchi-guksu Kal-guksu Mak-guksu Jat-guksu Kong-guksu Ramyeon Jjapaguri Gogi-guksu Garak-guksu Kimchi Baechu-kimchi Baek-kimchi Dongchimi Nabak-kimchi Kkakdugi Pa-kimchi Yeolmu-kimchi Gat-kimchi Geotjeori Sweets and snacks (Gansik) Tteokbokki Sundae Myeongtae Korean Fried Chicken Buldak Hotteok Jjinppang Hoppang Beondegi Bungeoppang Gyeranppang Hangwa Tteok Chapssaltteok Songpyeon Yaksik Mandu Kimchi mandu Eo-mandu Bokkeum Jorim Muk Po Anju Jokbal Jokpyeon Pyeonyuk Beverages Alcoholic beverage Soju Makgeolli Cheongju Dansul Baekse-ju Korean tea Green tea Insam-cha Saenggang-cha Sujeonggwa Sikhye Yuja-cha Bori-cha Oksusu-cha Hyeonmi-cha Sungnyung Yulmu-cha Misutgaru Products Ambasa Dalgona coffee Hangover drinks Mieum Sikhye Hwachae Sujeonggwa Royal court dishes Sinseollo Gujeolpan Jangguk-juk Jatjuk Jeho-tang Neobiani Onjium Baesuk Tangpyeong-chae Tarak-juk Tteok-galbi Wolgwa-chae Yuja-hwachae Bread (Ppang) Jjinppang Hoppang Hotteok Bungeoppang Gukhwa-ppang Gyeranppang Soboro-ppang Ingredients Gim Soy sauce Soup soy sauce Persimmon vinegar Rice vinegar Doenjang Gochujang Ssamjang Cheong Nuruk Lists Dishes Jeju dishes Seoul dishes Ingredients Related Bunsik Beer in South Korea Street food in South Korea List of oldest restaurants in South Korea Category

v t e Rice dishes List of rice dishes List of fried rice dishes North America Arroz poblano Arroz a la tumbada Arroz con gandules Arroz con pollo Charleston red rice Diri ak djon djon Dirty rice Gallo pinto Glorified rice Gumbo Hawaiian haystack Hoppin' John Jambalaya Loco moco Locrio Mexican rice Moros y Cristianos Red beans and rice Rice Krispies Treats Rice and gravy Rice cereal Shrimp creole Sushi bake South America Arroz à grega Arroz a la valenciana Arroz chaufa Arroz tapado Bandeja paisa Pabellón criollo Rice and beans Europe Arroz a la cubana Arancina Arròs negre Arròs a banda Kedgeree Nasischijf Paella Rijsttafel Risalamande Risotto Riz Casimir Supplì Three-in-One Africa Banga rice Concoction rice Jollof rice Koshary Ofada rice Thieboudienne West Asia Bukhari Kabsa Kateh Kushari Lâpa Mandi Mansaf Maqluba Mujaddara Orez Shu'it Pilaf Sabzi polo Saleeg Sütlaç Tahdig Tahri Zerde Central Asia Plov Osh South Asia Baji Biryani Bisi Bele Bath Bora saul Chaaler Payesh Chitranna Chirha Chungapura Pitha Coconut rice Curd rice Congee Dosa Daal Bhaat Diyabath Galho Idiyappam Idli Jaa Jeera rice Jhalmuri Kabuli pulaw Khichdi Kori rotti Payesh/Payasam Murhi Kiribath Lamprais Kaha bath Nasi goreng Neer dosa Paniyaram Pakistani rice dishes Panta bhat Pulao Pittu Poha Pongal Pulihora Puliyogare Rice and curry Sevai Soft Khichuri Zafran Bhaat East Asia China Boluo fan Baked pork chop rice Claypot chicken rice Erkuai Fried rice Gaifan Guoba Hokkien fried rice Migan Mixian Minced pork rice Rice noodle roll Siu mei rice Sticky rice Yangzhou fried rice Zongzi Japan Agemochi Botamochi Chahan Chazuke Chūkadon Donburi Doria Gyūdon Hayashi rice Hitsumabushi Ichijū-sansai Ikameshi Japanese curry Kamameshi Kankoro Karukan Katemeshi Katsudon Keihan Kiritanpo Mochi Moffle Okayu Omurice Onigiri Oyakodon Rice burger Senbei Sushi Taco rice Takikomi gohan Tamago kake gohan Tekkadon Uirō Unadon Yakimochi Zosui Korea Bap Bibimbap Bokkeum-bap Garae-tteok Gimbap Gyeongdan Heotjesatbap Hobak-juk Hoe-deopbap Injeolmi Jatjuk Jeonbok-juk Kimchi bokkeumbap Kongbap Nurungji Ogok-bap Sundae Tarak-juk Tteok Yaksik Taiwan Bí-hún Bí-pang Bí-tâi-ba̍k Chiayi turkey rice Chicken wing rice roll Donfan Fried rice Hê-jîn-pn̄g Glutinous rice Tangyuan Khong bah png Kuih Lo bah png Milkfish congee Misua Mochi Sticky rice Ti hoeh koe Tube rice pudding Wa Gui [zh] Zongzi Southeast Asia Brunei, Malaysia and Singapore Angku Apam Bakcang Banana leaf rice Bubur ayam Burasa Chwee kueh Claypot chicken rice Dodol Duck rice Economy rice Hainanese chicken rice Hainanese curry rice Hinompuka Kelupis Ketupat Lamban Lemang Pulut panggang Linopot Lontong Moci Nasi ambeng Nasi beriani Nasi campur Nasi dagang Nasi goreng Nasi goreng pattaya Nasi kandar Nasi kari Nasi katok Nasi kebuli Nasi kerabu Nasi lemak Nasi lemuni Nasi minyak Nasi paprik Nasi ulam Nagasari Onde-onde Jian dui Penyaram Satti Sorru Tapai Wajid Indonesia Arem-arem Bakcang Bubur ayam Bugis Burasa Burgo Dodol Ketupat Klepon Ku Laklak Lemang Lemper Lepet Lontong Lontong balap Lontong cap go meh Lontong dekem Lontong sayur Lupis Madumongso Moci Nasi ambeng Nasi bakar Nasi beriani Nasi bogana Nasi campur Nasi goreng Nasi goreng jawa Nasi goreng pattaya Nasi gurih Nasi jamblang Nasi jinggo Nasi kapau Nasi kari Nasi kebuli Nasi kucing Nasi kuning Nasi lemak Nasi lengko Nasi liwet Nasi mandi Nasi megono Nasi minyak Nasi padang Nasi pecel Nasi tempong Nasi tim Nasi timbel Nasi tutug oncom Nasi uduk Nasi ulam Nagasari Onde-onde Pinyaram Pulot tartal Pundut Nasi Putu Putu mangkok Putu mayang Rijsttafel Serabi Tapai Tinutuan Tumpeng Wajik Philippines Aligue fried rice Ampaw Arroz a la cubana Arroz a la valenciana Arroz caldo Bagoong fried rice Balao-balao Baye baye Bibingka Biko Binakle Binalot Binignit Bringhe Buro (Tapay) Burong isda Champorado Dodol Espasol Ginataang mais Ginataang munggo Goto Java rice Junay Kalamay Kiampong Kiping Kuning Kutsinta Lugaw Mache Masi Moche Morisqueta tostada Moron Nasing biringyi Oko-oko Okoy Paelya Palitaw Pancit bihon Pancit choca Pancit Malabon Pancit palabok Panyalam Pastil Pichi-pichi Pilipit Pinipig Pusô Putli mandi Puto Bumbong Calasiao Puto seco Salukara Sapin-sapin Sayongsong Shakoy Silog Sinangág (Garlic fried rice) Sinigapuna Suman Tinapayan Tupig Myanmar (Burma) Burmese fried rice Buttered rice Coconut rice Htamanè Hsi htamin No htamin Thingyan rice Thailand American fried rice Khao chae Khao kaeng Khao kha mu Khao mu daeng Khao lam Thai fried rice Vietnam Bánh bèo Bun cha Bún riêu Bún bò Huế Bún thịt nướng Cơm hến Cơm tấm Cơm nắm Cơm rượu Gỏi cuốn Pho Rice noodles Xôi Other Brown rice Coconut rice Congee Instant rice Parboiled rice Puffed rice cakes Puffed rice Rice pudding Rice vermicelli White rice Yellow rice Category WikiProject Food and drink

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Adapted from the Wikipedia article [Bibimbap](https://en.wikipedia.org/wiki/Bibimbap) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Bibimbap?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.