Heotjesabap

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Heotjesabap
Korean.food-Andong.Hansik-Heotjesabab.jpg
Korean name
Hangul 헛제사밥
Hanja
Revised Romanization Heotjesabap
McCune–Reischauer Hŏtjesabap

Heotjesa bap (Hangul: 헛제사밥, also spelled hutjesa bap), a traditional Korean dish, is a variety of bibimbap, served with soy sauce (ganjang) instead of the gochujang (hot pepper paste) that is more commonly used. Hutjesa bab consists of mainly several types of namul (young sprouted vegetables) over white rice. It is also served with grilled fish and some jeon (Korean pancake).

The dish originated in Andong, Gyeongsangbuk-do, a famous place where scholars, called seonbi, lived and studied during the Joseon Dynasty. The term, Heotjesa bap literally means "dishes for fake jesa" that are ceremonies for death anniversary and ancestor veneration held in Korea. It is said that as there was insufficient foods during the period, some seonbi scholars of the yangban class living in the region prepared ceremonial foods for fake jesa and enjoyed the dishes as well as commoners did.[1] These dishes were considered "fake" because they were consumed rather than used in a jesa ceremony, in which they would be covered with incense ash and rendered inedible. It was commonly eaten as a late-night snack as the scholars kept late hours due to their studies.[2]

References[edit]

  1. ^ Info of Gourmet Restaurants at Jirye Village at KBS Global News
  2. ^ http://www.hansik.org/en/restaurant/recommendRestaurantView.do?fboardId=1061

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