• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.370-370
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• 2017

This study was carried out to investigate the current use and the demand for Jeonju-bibimbab rice and to suggest the suitable range of bibimbab rice. We conducted a survey on varieties and rice quality of Jeonju bibimbab restaurants from April to August 2016. In a survey of 12 bibimbab restaurants in Jeonju, the restaurants showed that 83% of the 10 restaurants were using shindongjin rice variety. Characteristics of rice suitable for bibimbab were showed low stickiness, high hardness, so it should keep the shape of rice when cooked and mixed with the ingredients. and people tend to prefer a large grain of rice. Also, the rice used in bibimbab restaurants were examined the average percentages of head rice ratio 89%, protein content 6% and moisture content 14.5%. These results suggest that the quality of rice, which is suitable for bibimbab, is similar to the range of common rice. Thousand grain weight over 24g is especially preferred. In conclusion, the quality and grain size of rice preferred for bibimbab rice was the level of Shindongjin.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.307-313
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• 2014

In 2013, for the 130th anniversary of the establishment of diplomatic relations between Korea and Germany as well as the 50th anniversary of the dispatch of Korean workers to Germany, a survey on the recognition and preferences related to Bibimbab was carried out among students in Bayreuther, Germany majoring in hotel management who had not tried Korean food before. As part of the globalization of Korean food, 10 different foods that Germans might like were prepared, and the survey took place after food tasting. In the results, 44% of students noted that their first impression of Bibimbab was good, and impression was more favorable after tasting than before. The preference for nine foods other than Bibimbab was in order of Kimchi, Bulgogi, Mandu, Modum-jeon, Samgyetang, Gimbab, Japchae, Tteokbokki, and Sangchu-muchim. Students liked Bibimbab due to its healthiness, and most students showed interest in Korean food after tasting Bibimbab. To improve Bibimbab, most students answered diversifying sauces.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.491-499
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• 2006

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4${\sim}$5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.535-550
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• 2011

The purpose of this study was to investigate changes in the cooking process of $Bibimbab$(cooked rice mixed with various ingredients) appeared in cook books published after Korean modern era, approximately from late 19th century to the present. 7 cook books were chosen to be analyzed. It is found that the ingredients were mixed with the rice before being served in the cook books written in late 19th century until mid 20th century, while the ingredients were separately decorated on top of the rice in the cook books written from mid 20th century until late 20th century. $Gochujang$(Korean chilly paste), which is common spicy seasoning for $Bibimbab$ in the present time, appeared only in $Hangukeumak$(1987) which is written in late 20th century. Prior to $Hangukeumak$(1987), chilly powder or chilly was used for chilly-based spicy seasoning. Cook books written in late 19th century until mid 20th century, ingredients used for $Bibimbab$ had complicated cooking methods such as $Jeonyueo$(assorted pan-fried delicacies), $Nurumi$(fried beef skewer with various vegetables) and $Sanjeok$(grilled beef skewer). From mid 20th century until late 20th century, among the cook books analyzed in this research, only $Hankukyoribaekguasajeon$(1976) suggested $Jeonyueo$ as an ingredient, and in general, the cooking method for preparing beef became simpler. For further studies, firstly, the cooking procedures used for $Bibimbab$ in the prior period to the Korean modern era need to be examined for more information about the changes of cooking style of $Bibimbab$. Secondly, new $Bibimbab$ recipes for modern restaurants could be created by using the recipes used in the historical cook books. Finally, the definitions of culinary terms used in historical cook books need to be clarified.

• Journal of Nutrition and Health
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• v.43 no.1
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• pp.34-45
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• 2010

The purpose of this study was to evaluate the effects of routine haecho bibimbab (boiled rice with assorted seaweed mixtures) consumption on the bowel habits in humans. Forty free-living adults (female 38, male 2) participated in this study (mean age $41.2\;{\pm}\;7.5$). After a baseline survey on general characteristics, life style and dietary habits, the participants were asked to consume haecho bibimbab during two-week period for lunch. Habitual bowel movements were checked out every day by a questionnaire and nutrient intake was estimated by a 24-hour recalls before and after the study. After 2 weeks of clinical trial, the bowel habits had improved. Haecho bibimbab increased the number of bowel movements, changed hard stools into softer ones. It also lessen the sense of incomplete evacuation, and abdominal pain during defecation, increased water intake (p < 0.001) and improved gastrointestinal problem. The participants believed that haecho bibimbab was effective in improving their constipation symptoms and bowel habits (p < 0.01). Routine haecho bibimbab consumption tended to increase especially vitamin A, E and folate intake (p < 0.01). The present findings suggest that routine seaweed-based lunch meal (haecho bibimbab) consumption may improve bowel habits without side effects.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.23-30
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• 2013

The purpose of this study was to evaluate the effects of several types of bibimbab (a Korean traditional meal of mixed rice with assorted vegetables), on various immune activities. Compared to control animals in a mouse model (given hamburgers), the oral administration of a portion of bibimbab containing wild plants significantly increased splenic B/T, thymic Th lymphocyte subpopulations, serum IFN-${\gamma}$ production, and enhanced hemagglutination titers up to 300%. Also, a consumption of mushroom-bulgogi bibimbab and Jeonju-style bibimbab markedly decreased compound 48/80-induced systemic anaphylaxis (immediate hypersensitivity), while bibimbab with wild plants inhibited SRBC-induced delayed type hypersensitivity. These results suggest that bibimbab with wild plants both up-regulate on immune activities and have anti-allergenic properties.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.580-592
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.

• Food Science and Preservation
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• v.18 no.2
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• pp.191-198
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• 2011

This study was performed for development of Haetsun Bibimbam as local food and estimated nutritional value of Haetsun Bibimbam. Preference on Bibimbab materials of 503 subjects was surveyed to select ingredients of Haetsun Bibimbab except for Haetsun vegetables. As results of survey, soybean sprout, carrot, shiitake mushroom, and green pumpkin were selected as ingredients of Haetsun Bibimbab. Overall preference of Haetsun Bibimbab made by the ratio of 1:1 of selected ingredients : Haetsun vegetables and 1:1:1 of Acanthopanacis cortex : Kalopanax pictus : Aralia elata was the highest among the samples. As a results of nutritional estimation, total amount and calorie of Haetsun Bibimbab were 404 g and 463.7 kcal, respectively. It contained 16.48 g of protein. 13.99 g of fat, 75.93 g of carbohydrate and 3.1 g crude fiber. The mineral contents of Haetsun Bibimbab shows 91.11 mg of calcium, 133.91 mg of phosphorous, 2.66 mg of iron, 1.314.66 mg of sodium and 444.791 mg of potassium.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.677-683
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• 2004

The electron donating ability and nitrite scavenging activity were measured in ethanol extracts from the raw, simple cooked and seasoned materials of Bibimbab (mixed rice), a Korean traditional one-dish meal. The ethanol extracts of raw fragrant edible wild aster exhibited the highest electron donating ability $(80.28\%)$, as measured by the DPPH method. When Bibimbab was compared with Kimbab and hamburgers, which are popular food, it showed the highest antioxidative activity by the DPPH method. The nitrite scavenging ability was measured in an environment similar to in human digestive organs, i.e. pH $1.2\~6.0$. Generally, the antioxidative activity decreased in the sequence pH 1.2, 3.0 and then 6.0. The simple cooked materials, with the exception of fragrant edible wild aster, increased the antioxidative potential. The seasoned materials also had a tendency to increase the antioxidative potential. In conclusion, the ethanol extract of Bibimbab showed the highest nitrite scavenging activity. Therefore, the nutritional superiority of Bibimbab was confirmed through its electron donating ability, as measured by the DPPH method, and nitrite scavenging effect.

• Food Engineering Progress
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• v.21 no.4
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• pp.332-340
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• 2017

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.