 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 became popular among people in the market and in cities.[3][4]