To learn more about the art of bibimbap, we’ll be visiting various restaurants to try different interpretations of this classic Korean dish. We’ll post our thoughts and photos after each visit.

On the window display - a fake, huge version

Restaurant: Gogung
Location: Myeongdong, Seoul

What We Ordered: Jeonju Bibimbap

Toppings: squash, doraji, bean sprouts, burdock weed, lightly pickled cucumber, spicy seasoned radish strips, shittake mushrooms (very dry), spicy seasoned beef strips, one-half jujube, two pine nuts, one gingko, one walnut, one slice of acorn jelly, cooked egg squares, slightly cooked egg yolk, crispy sweet seaweed bits

Rice: white

Our Thoughts: It was exciting to finally try the famous Jeonju Bibimbap (Jeonju is about a few hours’ drive south of Seoul). What could have just been garnish actually served as flavor enhancers with every bite. In one bite, the walnut added a nice nutty crunch and in another, the acorn jelly mixed up the bibimbap’s texture for a few bites. Finding the mellow sweet jujube in another bite was pleasant, and even the gingko, less bitter when cooked, made the bibimbap more interesting. Since the meat had been heavily drenched in a gochujang-like sauce, there was no need to add extra gochujang from the side. The level of spiciness was on point, and although the bowl wasn’t a hot stone pot, it was a warm metal that kept the rice nicely heated. Overall, a very fun meal, although it would’ve been nice to see something other than white rice.