Gukbap

Gukbap is a popular Korean rice soup dish. The name itself is a compound word derived from "guk" meaning soup and "bap" meaning rice. Typically, cooked rice is added to a boiling soup. The variety of gukbap is extensive, differing significantly based on region and primary ingredients.

A common and widely recognized type is Sundae Gukbap, which features sundae (Korean blood sausage) as the main ingredient in the broth. Another well-known variation is Dwaeji Gukbap, made with pork broth and slices of pork. Other popular versions include Nakgopse Saengseong Gukbap, which includes octopus, tripe, and shrimp, and Kongnamul Gukbap, a simple yet flavorful soup made with soybean sprouts.

Gukbap is often served with a side of kimchi and other banchan (small side dishes). Diners usually season their gukbap themselves, adding condiments like gochugaru (red pepper flakes), saeujeot (fermented salted shrimp), and minced garlic to taste. It is considered a hearty and comforting meal, often enjoyed for breakfast, lunch, or dinner, and is particularly popular during colder months. Its accessibility and diverse flavors have made it a staple in Korean cuisine.