Bibimbap (/ˈbiːbɪmbæp/ BEE-bim-bap; Korean: 비빔밥; lit. 'mixed rice'), sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating. The term bibim means "mixing" and bap is cooked rice.

South Korean cities such as Jeonju, Jinju, and Tongyeong are known for their versions of bibimbap. In 2017 the dish was voted the 40th-most delicious food in a Facebook poll by CNN Travel.

The earliest names for bibimbap appear in Korean hanja texts. Its first name was hondon-ban (混沌飯). This name appeared in the Yeokjogumun (역조구문; 歷朝舊聞) portion of the book Historical Notes of Gijae (기재잡기; 寄齋雜記), which was written by Bak Dongnyang (박동량; 朴東亮) around 1590. In the Diary of Cheongdae by another Joseon scholar Gwon Sang-il (1679–1760), it was recorded as goldong-ban (骨董飯). The dish was also recorded in Complete Works of Seongho by Yi Ik (1681–1764) as goldong (骨董), in Complete Works of Cheongjanggwan by Yi deok-mu (1741–1793) as goldong-ban (汨董飯), and in Works of Nakhasaeng by Yi Hak-gyu (1770–1835) as both goldong-ban (骨董飯) and goldong (骨董).

The hangul transcription beubwieum (브뷔음) first appears in the 1810 encyclopedia Mongyupyeon by Jang Hon. The 1870 encyclopedia Myeongmul giryak states that the dish name is written as goldong-ban (骨董飯) in hanja but is read as bubaeban (捊排飯), a probable transcription of the native Korean bubim-bap (부빔밥). Another name is beubwieumbap (브뷔음밥). The hanja dictionary (한대자전; 漢大字展) indeed contained "bubwida (부뷔다)" or "bubwium (부뷔움), Dong " (董) in hanja, which meant "mix" or "bibida" in Korean.

By the late 19th century, it went by a number of names in hangul: bubwiumbap (부뷔움밥), bubieumbap (부비음밥), bubwimbap (부뷤밥), bubuimbap (부븸밥), bubwinbap (부뷘밥), and bubimbap (부빔밥)bubaeban (捊排飯) and goldongban (骨董飯). Other names in hanja include goldongban (骨董飯, 汨董飯), hondonban (混沌飯), and bubaeban (捊排飯) and also banyuban (盤遊飯).

The origin of bibimbap is unknown. Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at a jesa (ancestral rite) in a bowl before partaking of it. People could have started mixing bap (rice) with banchan (side dishes) after the outdoor jesa (rites), such as sansinje (rite for mountain gods) or dongsinje (rite for village gods), where they needed to "eat with the god" but did not have as many cooking pots and items of crockery on hand as they would normally have at home.

There are two separate ancient writings that suggest the original reasoning behind the creation and use of bibimbap. The first one, "People's Unofficial Story of Jeonju" (全州野史), describes Jeonju bibimbap, an old-fashioned dish, as being used on occasions such as parties that included government officials of provincial offices. The second text, "Lannokgi" (蘭綠記), described bibimbap being made by the wives of farmers, who had no time to prepare meals the traditional way with many side dishes. They instead combined the ingredients in one bowl, sometimes adding whatever they happened to be cultivating. Although bibimbap was originally rarely mentioned and mostly only in hanja records, it began to be more frequently referenced and in Hangul (Korean alphabets) records as well upon the creation of Hangul by the King Sejong the Great to improve the state's literacy.

Bibimbap was served to the king, usually as a lunch or a between-meal snack. There was more than vegetables in this bibimbap.