"Dolsot Bibimbob; Introduction"

Transliteration;
*Dol; stone
*Sot; pot
*Bibim; mixing
*Bob; cooked rice
Translation Alternatives:
**DolSot BiBimBob;
**Sizzling Bibimbob in stone pot**Sizzling Korean rice with vegetable toppings in stone pot**Sizzling Mixing rice in stone pot
**Sizzling Korean farmer's Rice in stone pot
Menu Entry:DolSot BiBimBob; Steamed rice with various savory vegetable toppings in sizzling stone pot; comes with your choice of vegetarian, meat, or seafood items; spicy Gochoojang sauce & soup on the side; enjoy mixing & blending of exotic healthy flavors in spicy sauce with unexpected textural pleasure from the crunchy, toasted, nutty rice crust on the bottom.
Gochoojang sauce;
*"Gochoo"; pepper, cayenne pepper to be precise),
*"jang"; sauce, condiment, dip, paste; basic ingredients; cayenne pepper, wheat malt, syrup (rice or corn syrup), some regions add DoenJang (miso; fermented soybean) powder .
*Since the base Gochoojang sauce is thick like that of peanut butter, for BiBimBob, Gochoojang is diluted for ease of incorporation & handling. Dilution is usually made with water, vinegar, sugar/syrup, & chef's secret ingredients like Sprite or Seven up.
Soup on the side; depending on the restaurant the soup can be different. In general it is simple broth based soup. The soup is included so that you can wash the BiBimBob down with savory liquid, in between chewing & swallowing of BiBimBob. You can also spoon some of the liquid into BiBimBob to facilitate mixing & adding extra flavors.
*radish & beef broth soup with green onion sprinkle
*simple egg drop soup in beef broth with green onion sprinkles
*simple & mild vegetable miso soup with green onion sprinkles; this can add rustic flavor to BiBimBob if added.
Reference to BiBimBob as farmer's rice: Some food historians explain that the origin of BiBimBob comes from the practical practice of poor farmers for several centuries. Times were hard for most farmers due to unpredictable weather, drought, flood, & inhospitable small pieces of land or share cropping situation combined with large family to feed. BiBimBob provided a cleaver method to utilize left over produce, cultivated & wild vegetables in season, what small amount of meat or protein they had on hand. Whatever cooked rice, or barley, or rice & barley combination they had on hand was placed in a very large bowl. Then, large amount of seasonal toppings were placed on top to expand the small amount of relative expensive rice. This helped family members nourished with much needed vitamins and still feel the satiety. Then, protein items, usually eggs from their chickens, & if available beef or seafood. Then Gochoojang sauce, sesame oil were drizzled on top. Female member of the family prepares & finishes by mixing the toppings thoroughly with rice. Then, they the entire family would sit around this large bowl and eat out of the bowl. In the meanwhile, aristocrats, & more affluent classes developed different toppings & serving methods. Regional variations also added to the complexity of BiBimBob. At selected restaurants, the more authentic farmers' version of BiBimBob is offered under the titles "Yangpoon BiBimBob" or "Yangpoon Boribob". "Yangpoon" is big bowl; "yang" in this case denotes the west in the belief that this type of metal namely aluminum bowl originated in a western country somewhere, loosely meaning the USA. Yang-eun ("western silver",aluminum) wares, especially Yanpoons were very inexpensive & affordable even for famers. So, Yangpoon is American Style Aluminum Big Bowl. "Boribob" is also a combination word. Bori is barley, as in Bori-Cha, the ubiquitous roasted barley tea offered free of charge in many Korean restaurants. Bob is, as mentioned before, cooked rice.