It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste).

This name appeared in the Yeokjogumun (역조구문; 歷朝舊聞) portion of the book Historical Notes of Gijae (기재잡기; 寄齋雜記), which was written by Bak Dongnyang (박동량; 朴東亮) around 1590.

[8] The 1870 encyclopedia Myeongmul giryak states that the dish name is written as goldong-ban (骨董飯) in hanja but is read as bubaeban (捊排飯), a probable transcription of the native Korean bubim-bap (부빔밥).

[6] By the late 19th century, it went by a number of names in hangul: bubwiumbap (부뷔움밥), bubieumbap (부비음밥), bubwimbap (부뷤밥), bubuimbap (부븸밥), bubwinbap (부뷘밥), and bubimbap (부빔밥)bubaeban (捊排飯) and goldongban (骨董飯).

Other names in hanja include goldongban (骨董飯, 汨董飯), hondonban (混沌飯), and bubaeban (捊排飯) and also banyuban (盤遊飯).

[10] Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at a jesa (ancestral rite) in a bowl before partaking of it.

[15] In Collected Works of Oju written by Yi Gyu-gyeong (1788–1856), recorded numerous varieties of bibimbap including such ingredients as hoe, shad, prawn, salted shrimp, shrimp roe, gejang, wild chive, fresh cucumber, gim flakes, gochujang, soybean sprout, and various vegetables.

[16][17][18] The late 20th century brought about the globalization of the Korean culture, traditions, and food to many areas of the world with many restaurant chains being opened up in various international airports that encourage the sale of bibimbap.

The second being, "Lannokgi" (蘭綠記), which told of bibimbap being made by the wives of farmers, who had no time to prepare meals the traditional way with many side dishes, and instead they were able to throw most of the ingredients in a bowl, sometimes adding whatever they happened to be cultivating.

[20] In the late 20th century, bibimbap started to become widespread in many countries in the West, due to its simplicity, cheap cost, and delicious taste.

Many airlines connecting to South Korea via Incheon International Airport began to serve it, and it was accepted more globally as a popular Korean dish.

Vegetables commonly used in bibimbap include julienned oi (cucumber), aehobak (courgette/zucchini), mu (radish), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems).

[22] Jeonju bibimbap is usually topped with soy bean sprouts, hwangpo-muk, gochujang, jeopjang, and seasoned raw beef and served with kongnamul-gukbap.

This variation of bibimbap is typically served to order, with the egg and other ingredients mixed in the pot just prior to consumption.

Black or dark colours represent north and the kidneys – for instance, shiitake mushrooms, bracken ferns or nori seaweed.