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 |
| Lit. | soup rice |
| RR | gukbap |
| MR | 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. 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.
With jumaks, gukbap became popular especially in the late Joseon period.