culture

There is Pyongyang pibimpap among the traditional foods of the Korean people.

Pibimpap is the boiled rice mixed with different kinds of edible greens, meats and garnishes.

In ancient times, Korean ancestors would mix the boiled rice and side dishes which were put on the tables arranged for a village ritual or a religious service for the god of a mountain and eat the dish which had very special and good taste. This is how pibimpap came into being.

It was also called “kyoban” in the meaning that the food is made by mixing different kinds of materials.

There is a difference according to regions in its materials and processing methods.

Pyongyang pibimpap was the most famous in Korea for the taste, appearance, colour, etc.

It is prepared by making an efficient use of beef and such fresh vegetables and herbs as mung bean sprouts, parsley, bracken, the roots of broad bellflower, songi mushroom, crown daisy and spinach. People would relish it on holidays, at family rites and in hot summer days. It is appetizing for the good blend of garnishes in different colours and is highly nutritious for the even ingestion of various nutrients.

It is one of famous dishes representing traditional Korean foods along with kimchi, sinsollo (a dish in cooking brazier), pulgogi (roast beef), Pyongyang cold noodles and peppered bean paste.

It is on the list of provincial intangible cultural heritage of the DPRK.