Sprung On Food

The History Of Bibimbap


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In this episode of Sprung On Food, host Kae Sprung is joined by voice actor Bex Marsh to explore the beloved Korean dish, bibimbap. They dive into Bex's personal journey with bibimbap, from her childhood in Nebraska to her rediscovery of its flavors and health benefits. The duo uncovers the historical theories of bibimbap's origins, its regional variations, and its cultural significance. Tune in for a rich discussion about this colorful dish that transcends time and borders.


You can follow and support Bex Marsh here:

https://www.instagram.com/bexleemarsh/

https://bexmarsh.com/


See behind the scenes photos and video here: http://instagram.com/sprungonfood


Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung


You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung


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About the show:
Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.


*Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator!


00:00 Introduction to Bibimbap
00:17 Guest Introduction: Bex Marsh
00:51 Bex's Personal Bibimbap Journey
02:55 Cultural Reflections on Childhood Foods
04:51 Bibimbap: A Culinary Treasure
05:34 Breaking Down Bibimbap
08:53 Theories of Bibimbap's Origins
15:26 Regional Variations of Bibimbap
19:29 Bibimbap in Modern Culture
21:11 Final Thoughts and Farewell

...more
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Sprung On FoodBy Katherine Sprung