Bibimbap is one of Korea's representative traditional foods. It is a dish made by mixing steamed rice with red pepper paste, various vegetable side dishes, meat, eggs, etc. The origins of bibimbap date back to the Joseon Dynasty, and originated from the meals of farmers who mixed various side dishes with rice. Especially during the busy farming season, farmers saved time and supplemented their nutrition by mixing various foods in one bowl. Additionally, the custom of gathering and mixing leftover food after performing an ancestral rite is known to be one of the origins of bibimbap.

There are different types of bibimbap depending on the region. For example, Jeonju's Jeonju bibimbap boasts colorful colors and rich taste by using bean sprouts, Korean-style raw beef and Hwangpo-muk (muk like pudding made by mixing starch with yellow gardenia water). Jinju Bibimbap is made with vegetables arranged neatly and Korean-style raw meat placed in the center and is also called Hwaban because its shape is as colorful as a flower. In addition, there are cockle bibimbap, bibimbap in stone pot, raw fish bibimbap, and raw fish deopbap. In this way, bibimbap reflects the special products and recipes of each region, giving a glimpse into Korea's diverse food culture.

In particular, bibimbap is gaining popularity around the world because of its balance of simplicity and nutrition. It was evaluated as an excellent healthy food as it contains a balanced amount of vegetables, protein, and carbohydrates. Additionally, the mixing process of bibimbap can be adjusted according to individual tastes, allowing you to enjoy different tastes and textures. The popularity of bibimbap is expected to continue in the future as it has been selected as the number one Korean convenience food that foreign tourists want to eat the most.