Jeibe

Jeibe is a traditional Korean dish that originated from the Jeolla region, particularly in the southern provinces of Jeollanam-do and Jeollabuk-do. The name "Jeibe" is derived from the Korean word "jei," meaning "to eat," and "be," which refers to the type of rice used in the dish. It is a comforting and hearty meal often enjoyed during cold weather, especially in winter.

Jeibe consists primarily of a thick, savory porridge made from glutinous rice, known as *sikhye* or *sikhye-juk*. The porridge is typically seasoned with a variety of ingredients, including salt, sugar, and sometimes a touch of soy sauce or sesame oil. It is often served with a side of *jeotgal* (fermented seafood), such as anchovies or shrimp, which adds a salty, umami-rich flavor. Other common toppings include sliced vegetables like cucumber, radish, or perilla leaves, as well as boiled eggs, dried seaweed, or pickled vegetables for added texture and taste.

The dish is often associated with rural Korean cuisine, reflecting a simple yet nourishing approach to cooking. Jeibe is not only a staple in Korean home cooking but also appears in local eateries and markets, particularly in the Jeolla region. It is sometimes prepared in large batches and shared among family or friends, making it a symbol of communal dining and warmth.

While Jeibe is most commonly enjoyed as a standalone dish, it can also be paired with other Korean side dishes (*banchan*) or light soups to create a balanced meal. Its versatility and comforting nature have contributed to its enduring popularity, both within Korea and among Korean diaspora communities worldwide.