Gukbap - Soup with Rice

Gukbap (국밥)

Definition: Gukbap is a traditional Korean dish that combines cooked rice (bap) with hot soup (guk), served together in one bowl.

Description: This hearty dish is made by placing steamed rice into a bowl of hot soup or boiling the rice directly in the soup. The soup base can vary widely, including broths made from beef, pork, chicken, or seafood, and is often flavored with ingredients like garlic, ginger, soy sauce, and gochujang (Korean chili paste). Gukbap is known for its comforting and filling qualities, making it a popular choice for a satisfying meal.

Varieties:

Dwaeji Gukbap (돼지국밥): Pork soup with rice, especially popular in Busan.
Sundae Gukbap (순대국밥): Soup with Korean blood sausage (sundae) and rice.
Kongnamul Gukbap (콩나물국밥): Soybean sprout soup with rice, often enjoyed as a hangover cure.
Seolleongtang (설렁탕): Ox bone soup with rice, known for its milky white broth.

Regional Variations:

Busan: Famous for its pork gukbap, which features a rich, savory broth made from pork bones.
Jeonju: Known for soybean sprout gukbap, which includes a clear, refreshing broth and plenty of sprouts.

Serving Suggestions:

The customary way to serve Gukbap is in a ttukbaegi, a traditional Korean pot, which helps retain its warmth. Along with this dish, a variety of banchan, such as kimchi, pickled radish, and seasoned vegetables, are commonly served. To enhance the flavors according to personal preference, diners have the option to add chopped green onions, red pepper flakes, and sesame seeds.

Source: Korean Food Guide in English | hannaone
Image by hannaone: Eomuk Gukbap with brisket