Making Bibimbap at Jeonju Hanok Village

Hello everyone!

One of my new year’s resolutions was to write a blog post every week. Ermmm…to not break that resolution err..any further let me show you that one time I made bibimbap in Jeonju. Hahah. Bibimbap is my favourite Korean dish, even before I came to Korea. When I got accepted in the TaLK program and was assigned in the Jeollabukdo province I was super excited because Jeonju is in that province. Jeonju is famous for bibimbap, it’s their thing – they have a bibimbap festival and all.

I have to admit you don’t have to travel to Jeonju for amazing bibimbap (I know this now after living in Korea for a few months) – heck other places have their own special spin on bibimbap and they’re smashing. But having Jeonju bibimbap is like seeing a Kpop star sing live – they’re just as awesome on Youtube, online streaming or your CD but it’s still special to hear their singing in front of you. [I know the feels in this analogy because I’ve been to an Epik High concert!] . Long story short, you just gotta.
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To my excitement, the orientation in our province included a trip to the Jeonju Hanok Village and a bibimbap making class at the cultural centre. (Yes this story is quite dated- this was back in summer hahah).
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Ready to eat – I mean cook.
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Our class began with a demonstration from the bibimbap master and one of our coordinators translated for us. She also talked about bibimbap not only being healthy but aesthetically balanced. You have to cut everything uniformly and arrange them in relation to what each colour symbolises. I didn’t catch everything but you can see the fine attention to detail. What I took away from that is that it has to be balanced. If you look at the bowl of the teacher’s bibimbap the colours always intersect each other. Delicious too look at, delicious to eat.
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After that demo, we set off do make our own bibimbap.
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Peeling veggies(my groupmate is a pro peeler-I’m crap at peeling with a knife), frying mushrooms and prepping everything (courgettes/zucchini, bean sprouts, carrots, fernbake and the yellow stuff might be yellow mung bean jelly) before assembling the bibimbap.
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Carefully arrange everything according to colour and place a dollop of gochujang/hot pepper paste in it~ One of the most delicate things to put is the single yoke in the middle of the bibimbap. Look at the concentration.bibimclass
Garnish with a few nuts and voila~ 잘 먹겠습니다 jal meokkesseumnida, let’s eat! How close was my version to the teacher’s example?
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Om nom nom noms

After filling ourselves with our delicious bibimbap, we were given some time to roam around the hanok village. The Jeonju Hanok Village 전주한옥마을 is where traditional style and architecture have been preserved and now contains a lot of art, history and shopping. You can even stay in one of the traditional houses. We only had a little time to roam so I only saw a little bit of the village. But I took a lot of photos of course~
One of the places I saw was the Jeonju Hyanggyo that was a built as a shrine for Confucius and also served as a public institution where his teachings were taught.
Several of these areas were also used as filming locations for historical movies and dramas.
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I hope you enjoyed a glimpse of the Jeonju Hanok Village.
See ya!

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4 thoughts on “Making Bibimbap at Jeonju Hanok Village

  1. Ahhh, bibimbap is my favourite dish too! Talk about major foodporn in this post. How does the bibimbap compare to others that you’ve had?

    P.S. can you do a patbingsoo post one day please? :)))) I missed out when I was in Korea T.T *withdrawal symptoms*

    1. Woohoo bibimbap love~ It’s delicious. It’s hard for me to say if this really is superior to other bibimbaps I’ve had tho haha. To be fair there are still other bibimbap version I need to eat. So far I’ve only had this, dolsot bibimbap and a raw fish bibimbap in Busan. Waaaa you missed out on patbingsu? oh no. okay I shall get to that~ In the summer almost all the cafes served it but after that not much haha.

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