Just as bibimbap was called “hwaban” because it resembled a flower, baekhwaban is white bibimbap. Cut deodeok, bellflower root, radish, king oyster mushroom, bean sprouts, and other ingredients into thin and long shapes, trim them, season them with salt, and place them neatly on top of rice. White bibimbap is mixed with soy sauce, and the chewy and soft mushrooms and deodeok enhance the texture. It goes very well with clear radish soup.
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