all of the leftover side dishes before the new year. The solution to this problem was to put all of the leftovers in a bowl of rice and to mix them together. Farmers ate bibimbap during farming season as it was the easiest way to make food for a large number of people. Bibimbap was served to the king, usually as a lunch or a between-meal snack. There was more than vegetables in this bibimbap. Bibimbap was recorded as hondon-ban () in the history book Historical notes of Gijae by the Joseon scholar Bak Dong-ryang (1569–1635). In the Diary of Cheongdae by another Joseon scholar Gwon Sang-il (1679–1760), it was recorded as goldong-ban (). The dish was also recorded in Complete Works of Seongho by Yi Ik (1681–1764) as goldong (), in Complete Works of Cheongjanggwan by Yi deok-mu (1741–1793) as goldong-ban (), and in Works of Nakhasaeng by Yi Hak-gyu (1770–1835) as both goldong-ban () and goldong (). The hangul transcription () first appears in the 1810 encyclopedia Mongyupyeon by Jang Hon. The 1870 encyclopedia states that the dish name is written as () in hanja but is read as (), a probable transcription of the native Korean (). In Collected Works of Oju written by Yi Gyu-gyeong (1788–1856), recorded varieties of bibimbap, such as vegetable bibimbap, miscellany bibimbap, hoe bibimbap, shad bibimbap, prawn bibimbap, salted shrimp bibimbap, shrimp roe bibimbap, marinated crab bibimbap, wild chive bibimbap, fresh cucumber bibimbap, gim flake bibimbap, gochujang bibimbap, soybean sprout bibimbap, and also stated that bibimbap was a local specialty of Pyongyang, along with naengmyeon and gamhongno. The first known recipe for bibimbap is found in the Siuijeonseo, an anonymous cookbook from the late 19th century. 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. Culture Bibimbap is an extensively customizable food with a variety of ingredients that can be used in its creation. It has existed in Korea for centuries and even has a place in society today. It came from early rural Koreans taking leftover vegetables, sometimes having meat, with rice and mixing them in a bowl. This was cheap and did not require all of the time and space of a traditional meal. Bibimbap was originally written in hanja due