Gukbap
 Dwaeji-gukbap (pork and rice soup) with a cube of kkakdugi (diced radish kimchi) | |
| Place of origin | Korea |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Guk (soup), bap (cooked rice) |
| Similar dishes | Noodle soup |
| Korean name | |
| Hangul | 국밥 |
|---|---|
| Revised Romanization | gukbap |
| McCune–Reischauer | kukpap |
| IPA | [kuk̚.p͈ap̚] |
Gukbap (국밥), hot soup with rice, is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup.[1][2] It is commonly served in a ttukbaegi. Whereas soup and rice have been traditionally served separately at tables in Korea, Gukbap means food putting rice into a soup. Soup and rice are sometimes served separately in Korean restaurants for several reasons.
As inns appeared, Gukbap became popular at the end of the Joseon Dynasty. It was a food that the common people eat often. At first, an inn's owner may have made Gukbap with vegetables that are available. After the market economy was revitalized, Gukbap with beef and pork may have appeared. Later it also got popular among people in the market and in cities.[3][4]
Etymology[edit]
Gukbap is a compound of guk (soup) and bap (cooked rice).
Varieties[edit]
- Dwaeji-gukbap (돼지국밥) – pork and rice soup.[5] It is a Gukbap that brews pig bone in meat broth, and people eat it together with boiled pork slices. The Dwaeji-gukbap's history started during the Korean War. Refugees made a seolleongtang using pig bone which was easy to obtain. That was the beginning of Dwaeji-gukbap.[6]
- Sogogi-gukbap (소고기국밥) – beef and rice soup.[7]
- Someori-gukbap (소머리국밥) – Someori-gukbap is made putting Ox head in an iron pot, and boiling meat broth for a long time.[8]
- Sundae-gukbap (순대국밥) – sundae (Korean sausage) and rice soup.[9]
- Kongnamul-gukbap (콩나물국밥) – kongnamul (soybean sprouts) and rice soup.[10] Kongnamul-gukbap is a food that adds kongnamul, garlic, and salt in an iron pot. In Jeonju, Kongnamul-gukbap became famous because water is very important in Kongnamul-gukbap, and Jeonju is famous for its clean water.[11]
- Gul-gukbap (굴국밥) – oyster and rice soup.[12]
- Siraegi-gukbap (시래기국밥) – siraegi (dried radish greens) and rice soup.[13]
- Ttaro-gukbap (따로국밥) – guk (soup) and bap (cooked rice) served in separate bowls.[14]
Similar dishes[edit]
Similar dishes outside Korea include the Chinese paofan and the Japanese ochazuke.
References[edit]
- ^ "gukbap" 국밥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 27 March 2017.
- ^ "gukbap" 국밥. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 27 March 2017.
- ^ "국밥 - 한국민족문화대백과사전". encykorea.aks.ac.kr. Retrieved 2022-10-17.
- ^ 국립민속박물관. "국밥". 한국민속대백과사전 (in Korean). Retrieved 2022-10-17.
- ^ Seigis, Adrian (16 July 2015). "Busan and Hamburg - same but different". Korea JoongAng Daily. Retrieved 27 March 2015.
- ^ 국립민속박물관. "돼지국밥". 한국민속대백과사전 (in Korean). Retrieved 2022-10-17.
- ^ Lee, Khang Yi (22 March 2014). "Tasting Busan one step at a time,Part 2". Malay Mail. Retrieved 27 March 2017.
- ^ 국립민속박물관. "소머리국밥". 한국민속대백과사전 (in Korean). Retrieved 2022-10-17.
- ^ Byun, Duk-kun (16 December 2016). "(Yonhap Feature) Cheonan, a day trip to tradition and crucial part of Korean history". Yonhap. Retrieved 27 March 2017.
- ^ Ngamprasert, Chusri (1 June 2016). "Traditions make perfect". The Nation. Retrieved 27 March 2017.
- ^ 국립민속박물관. "콩나물국밥". 한국민속대백과사전 (in Korean). Retrieved 2022-10-17.
- ^ Cho, Christine (23 February 2017). "[The Palate] Winter's oceanic jewels". The Korea Herald. Retrieved 27 March 2017.
- ^ Dynamic Busan (24 December 2016). "Mackerel – pickled, boiled or grilled to perfection". Stripes Korea. Retrieved 27 March 2017.
- ^ Sula, Mike (26 December 2016). "Delight in the belly of the beast at Pro Samgyubsal". Chicago Reader. Retrieved 27 March 2017.
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