Bibimbap

Entry in progress—B.P.
 
 
Wikipedia: Bibimbap
Bibimbap (/ˈbiːbɪmbæp/ BEE-bim-bap, from Korean bibimbap [pi.bim.p͈ap̚], literally “mixed rice”), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term “bibim” means mixing various ingredients, while the “bap” noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
   
(Oxford English Dictionary)
bibimbap, n.
Etymology: < Korean pibimbap <

pibim, nominalization of pibi to mix + pap rice.
Korean does not distinguish between voiced and voiceless stops as phonemes, and when the bilabial stop occurs in initial position it is transliterated variably as either b or p.
In Korean cookery: a dish consisting of rice topped with other ingredients, typically including sautéed vegetables, meat (esp. beef), and chilli paste, often with the addition of a raw or fried egg.
1977   Los Angeles Times 26 July (You Mag. section) 9/2   Among the Korean dishes he recommends are bool gogi (barbecued beef),..bi bim bap (vegetables, meat and rice).
1987   Guardian 12 June 21/4   Bibimbap is a one-dish meal of rice, mixed with marinated cucumbers, bean sprouts, bracken shoots, mushrooms, fried meats, and much else, topped with a poached egg.
     
28 January 1977, Chicago (IL) Tribune, “How to orient yourself to the menu’s meanings” by Mark G. Knoblauch, sec. 2, pg. 1, col. 2:
Bibim bop (bee bim bap)—shreds of meat, spinach, carrots, bracken fern (tastes a lot like the tiger lily stems in Chinese moo shoo pork), and radish over steamed rice. A fried egg goes on top, along with a bit of chili paste. To eat, break up the egg and stir it into the meat, vegetables, and rice. Stir in only as much chili paste as you like. The varied colors of the vegetables and their crispness make this an attractive dish, as much fun to eat as to pronounce.
 
26 July 1977, Los Angeles (CA) Times, “Going Native: Where Foreigners Go in L.A. When They Want Home Cooking” by Robbie Justice, Magazine sec., pg. 9, col. 2:
Among the Korean dishes he recommends are bool gogi (barbecued beef) (...) bi bim bap (vegetables, meat and rice) or hae gang guk (soup of vegetables and meat).
 
1 May 1983, Washington (DC) Post, “Richman on Restaurants: WOO LAE OAK 7500 S. Joyce St., Arlington. 521-3706” by Phyllis C, Richman, Magazine sec., pg. 63, col. 1:
There are (...) and fat chewy rice brought to the table in a huge bowl topped with beef, vegetables and fried eggs, to toss together with as much red pepper paste as you require (bibim bap).
 
Google Books
Hawaii
By Hans Hoefer, Scott Rutherford and Martha Ellen Zenfell
Singapore: APA Publications; Boston, MA: Houghton Mifflin [U.S. distributor]
1994
Pg. 115:
Therein await kim chee (pickled vegetables), kalbi (marinated short ribs), jun (foods dipped in an egg batter and pan-fried) and the musical bi bim bap, a bowl of rice, vegetables, fried egg and a sweet sauce.
 
Google Books
Frommer’s Budget Travel Guide:
Hawaii ‘95 on $75 a day
By Faye Hammel
New York, NY: Macmillan
1995
Pg. 138:
Other very good dishes are the barbecued chicken, the fish or meat jun (breaded with an egg batter), and the bi bim bap (mixed vegetables, beef, and fried egg on rice).
 
Google Books
Eats NYC:
A Guide to the Best, Cheapest, Most Interesting Restaurants in Brooklyn, Queens, and Manhattan
By Sylvia Carter and Peter M. Gianotti
Kansas City, MO: Andrews and McMeel
1995
Pg. 38:
Besides shabu-shabu, it features the Japanese interpretation of Korean barbecue, quite the rage in Japan just now, and even bibim bap (sometimes written bibim bab on other menus), the Korean meal-in-a bowl — a tossing together of rice, cooked beef, vegetables, raw egg and zenmai, a kind of bracken sometimes called “mountain vegetable.”