is the most famous place for Bibimbap. Jeonju bibimbap along with kongnamul-gukbap (bean sprout and rice soup) are signature dishes of Jeonju. Jeonju bibimbap is one of the most popular dishes in Korea and around the world. It is usually topped with quality Jeonju soy bean sprouts, hwangpo-muk, gochujang, jeopjang, and seasoned raw beef and served with kongnamul-gukbap. The rice of Jeonju bibimbap is specially prepared by being cooked in beef shank broth for flavor and finished with sesame oil for flavor and nutrients. Jeonju Bibimbap Festival is also held every year. Hot stone pot bibimbap (dolsot-bibimbap, ) Hot stone pot bibimbap (dolsot-bibimbap, ) is a variation of bibimbap served in a very hot dolsot (stone pot) in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl cook to a crisp, golden brown known as nurungji (). This variation of bibimbap is typically served to order, with the egg and other ingredients mixed in the pot just prior to consumption. Yakcho-bibimbap () Yakcho-bibimbap () is from Jecheon. Yak (약) is a historical term for medicinal. Jecheon is a great place for medicinal herbs to grow. People could get a thicker root and more medicinal herb than other areas. The combination of the medicinal herbs and popular bibimbap made it one of the most popular foods in Jecheon. Hoedeopbap () Hoedeopbap () is a bibimbap with a variety of raw seafood, such as tilapia, salmon, tuna or sometimes octopus, but each bowl of rice usually contains only one variety of seafood. The term hoe in the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant. Other recorded variations Beef tartare bibimbap (yukhoe-bibimbap) Freshwater snail soybean paste bibimbap (ureong-doenjang-bibimbap) Roe bibimbap (albap) Spicy pork bibimbap (jeyuk-bibimbap) Sprout bibimbap (saessak-bibimbap) Tongyeong-bibimbap, served with seafood Wild vegetable bibimbap (sanchae-bibimbap) Wild herb bibimbap Brass bowl bibimbap Symbolism Bibimbap ingredients are rich in symbolism. Black or dark colours represent north and the kidneys – for instance, shiitake mushrooms, bracken ferns or nori seaweed. Red or orange represents south and the heart, with chilli, carrots, and jujube dates. Green represents east and the liver, with cucumber