 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 (Korean: 국밥; lit. soup 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 is generally eaten separately in Korea, in gukbap, rice is expected to be mixed into the soup.
As inns appeared, gukbap became popular at the end of the Joseon Dynasty. It was a food that the common people ate often.[3][4]
- ^ "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". Encyclopedia of Korean Culture. Retrieved 2022-10-17.
- ^ "국밥". Encyclopedia of Korean Folk Culture (in Korean). Retrieved 2022-10-17.
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