Could Today's Bibimbap Have Begun on the
Jesa Table?
When people think of Bibimbap today, they
usually picture a beautiful bowl filled with colorful vegetables, beef, and a
perfectly placed egg.
But whenever I see that image, one thought always comes
to my mind.
Could the Bibimbap we know today have begun on the Jesa
table?
Of course, this is only my personal thought.
Let me tell you why I feel that way.
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My father was the second son in his family,
but our family still held Jesa, which was somewhat unusual.
Traditionally in Korea, Jesa is usually hosted by the
eldest son.
Jesa is a traditional ceremony in which families
prepare food, gather together, and pay their respects to their ancestors.
Today, many families keep it much more simply, and some
no longer practice it at all.
But when I was growing up, Jesa was one of the biggest
family events of the year.
Ironically, while it was a lot of hard work for the
adults, it felt like a festival for the children.
The table was filled with delicious food that we rarely
ate on ordinary days.
Relatives gathered together, laughed, shared stories,
and many of them even slipped us a little pocket money.
I always looked forward to Jesa.
A Jesa table is filled with many different dishes.
But the first thing that comes to my mind is always the
three kinds of Namul.
Doraji.
Gosari.
Spinach.
After the ceremony, everyone gathered around the table
again.
We would put warm rice into a bowl, add the three kinds
of Namul, a little beef, Gochujang, and Sesame oil, then mix
everything together.
Whenever I think about it now, it looks remarkably
similar to the Bibimbap that people around the world know today.
That is why I sometimes wonder,
"Could today's Bibimbap have been inspired by the
food prepared for Jesa?"
I don't mean that this is its true origin.
It is simply a thought that naturally comes to me
whenever I remember my childhood.
Sometimes we didn't use Gochujang.
Instead, we mixed the rice with Joseon Ganjang,
Korea's traditional soy sauce.
With Gochujang, the flavor became richer and spicier.
With Joseon Ganjang, the natural taste of the
vegetables stood out more.
Either way, Sesame oil was always essential.
As for me, I've loved spicy food since I was little, so
I always chose Gochujang.
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After I got married, I discovered something that
surprised me.
I had always assumed every family's Jesa table looked
more or less the same.
But my husband's family was completely different.
My family always served a whole boiled chicken.
My husband's family served salted mackerel and flatfish
instead.
Both families, however, always included Yellow
Croaker, which is considered one of the traditional fish for Jesa.
Later, I learned that Jesa food varies greatly from one
region of Korea to another.
Some families in the Gyeongsang region prepare Dombaegi,
a traditional salted shark dish.
In Andong and some coastal areas, boiled octopus is
often served.
Families in Jeolla are well known for serving fermented
skate.
On Jeju Island, grilled Okdom is a traditional
choice.
Although Korea is a relatively small country, its
geography—mountains, coastlines, and inland regions—has created a surprising
variety of Jesa traditions.
I still find that fascinating.
Today, fewer and fewer families observe Jesa.
Some have stopped for religious reasons.
Others simply live differently than previous
generations.
But I don't think the true meaning of Jesa lies only in
the ceremony itself.
For me, its greatest meaning was bringing family
together.
Sharing food.
Talking with relatives we hadn't seen in a long time.
Creating memories around the same table.
Even if my children never hold a Jesa themselves, I
hope they will still gather with the people they love, share a good meal, and
remember those who came before them.
Out of all the food prepared for Jesa, Jeon has
always been my favorite.
There was no other day when I could eat so many
different kinds of Jeon.
I still remember secretly stealing a freshly cooked
piece straight from the kitchen.
Some memories never leave you.
By the way, have you ever wondered why Koreans suddenly
crave Jeon whenever it rains?
That's the story I'd like to share next.
What is your soul food?
I'd love to hear about the food that brings back your
favorite memories.
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