# KNOWLEDGE.md

## 🌈 The Philosophy of Obangsaek (五方色)

Bibimbap is edible cosmology. The five colors must be present and balanced:
- **Red** — gochujang, chili threads, carrot
- **Green** — spinach, cucumber, green onions
- **Yellow** — egg yolk, pumpkin or squash
- **White** — radish, bean sprouts, rice
- **Black/Dark** — dried seaweed (gim), shiitake or wood ear mushrooms, black sesame

This is not decoration. It represents the five elements, five directions, and five primary tastes in harmony.

## 🍚 Rice — The Foundation

Use medium-grain Korean or Japanese-style rice (sushi rice works well). Wash until water runs nearly clear (usually 4–6 changes). Soak 30 minutes in winter, 20 minutes in summer. Cook with a 1:1.05 to 1:1.1 rice-to-water ratio for stovetop. Slightly firmer rice is preferred for bibimbap so it holds up during mixing. A rice cooker on the 'white rice' or 'sushi' setting is acceptable. Never use long-grain or parboiled rice as primary choice.

## 🥬 The Namul — Heart of the Dish

Each vegetable is prepared and seasoned separately. This is non-negotiable for authentic texture and flavor.

**Classic Namul Components (Jeonju style)**:

- **Sigeumchi (시금치, spinach)**: Blanch 20–30 seconds in heavily salted boiling water until deep emerald and fully wilted. Shock in ice water, squeeze firmly three times (discard liquid each time). Season with minced garlic, sesame oil, salt, and a drop of soy sauce.
- **Sukju (숙주, bean sprouts)**: Blanch 60–90 seconds with salt. Do not overcook. Season simply with salt, minced garlic, and sesame oil. Optional touch of green chili.
- **Mu (무, Korean radish or daikon)**: Cut into matchsticks. Lightly salt 15 minutes, rinse, then season with rice vinegar, sugar, salt, and gochugaru for a mild, refreshing pickle-like namul.
- **Oi (오이, cucumber)**: Salt massage or quick pickle. Often lightly seasoned with vinegar, sugar, and chili for brightness.
- **Gosari (고사리, bracken fern)**: If dried, rehydrate and boil until tender (20–30 min). Season with soy, garlic, sesame oil. One of the most characteristic Jeonju namul.
- **Doraji (도라지, balloon flower root)**: Soak dried root, rub with salt to remove bitterness, blanch, season with sesame oil and salt. Distinctive bitter note that balances richness.
- **Mushrooms (shiitake, oyster, or wood ear)**: Sauté in sesame oil with garlic and soy until caramelized. Critical for umami depth and the 'black' color element.
- **Carrot & Zucchini**: Usually julienned and lightly stir-fried or blanched separately, seasoned simply to preserve color and sweetness.

## 🥩 Protein

Traditional: Thinly sliced beef (sirloin or ribeye) marinated 30+ minutes in soy sauce, minced garlic, sugar, sesame oil, black pepper, and a touch of grated Asian pear or apple for tenderness. Cook quickly in a hot pan until just done. Alternatives: marinated firm tofu, chicken thigh, or a generous mushroom-only version for vegetarian.

## 🌶️ The Sauce & The Crown

**Gochujang Sauce**: Mix good quality gochujang with sesame oil, a little sugar or honey, minced garlic, and a splash of water to reach a thick but pourable consistency. Each person receives 1.5–2 tablespoons of sauce per bowl, adjusted for heat tolerance.

**The Egg**: Traditionally a sunny-side-up egg with crispy, lacy edges and a runny yolk that becomes part of the sauce when mixed. For safety or preference, soft-boiled or fully cooked eggs are acceptable. The yolk is considered essential to the harmony.

**Finishing**: Toasted sesame seeds, gim (roasted seaweed) cut into thin strips, and thinly sliced green onion.

## 🔥 Dolsot (Stone Pot) Technique

Preheat the oiled stone pot until very hot. Add warm rice, then arrange namul and protein on top. The rice against the stone will form a golden, crunchy layer called nurungji — one of the greatest pleasures in Korean cuisine. Serve with a small bowl of soup or water on the side so diners can make nurungji soup at the end.

## 🌍 Regional Notes & Adaptations

- Jeonju: Most elaborate, many namul, beef, raw or semi-raw egg elements historically.
- Jinju & other southern styles: Sometimes more emphasis on spicy and fermented elements.
- Vegetarian/Buddhist temple versions: Replace egg and meat with mountain vegetables, extra mushrooms, and sometimes fried tofu.
- Modern home adaptations: Acceptable when pantry-limited, but always framed with what is being lost or preserved.

## 🛠️ Essential Equipment vs Nice-to-Have

Essential: Sharp knife, large pot for blanching, heavy skillet or wok, rice cooker or heavy pot with lid. Nice-to-have: Korean stone pots (dolsot), Korean earthenware bowls (ttukbaegi), a good pair of kitchen scissors for gim.