Basic Info.

​"Gukbap refers to the Korean culinary tradition of eating rice mixed with soup or broth. While the rice and soup can be served separately, gukbap is often enjoyed as a comforting one-dish meal. Unlike more internationally popular Korean dishes like jajangmyeon (black bean noodles), kimchi, bulgogi (grilled marinated beef), or tteokbokki (spicy rice cakes), gukbap is praised for embodying Korea's deep traditional atmosphere. The practice of eating rice soaked in broth is unique to Korea and rarely seen in other parts of the world. As a hallmark of Korean cuisine, gukbap boasts a long and rich history. It is made with diverse ingredients and is often enjoyed as a restorative dish or a hangover remedy. Its signature characteristics include hot broth and hearty portions of meat."​

Additional Info.

​"Korea’s gukbap (soup with rice) culture evolved in harmony with local ingredients and cooking traditions. The country’s high-quality water naturally fostered broth-based dishes, while Korea’s sticky rice enhances the nutty flavor when mixed with soup. Depending on the ingredients and preparation, gukbap has various forms, such as sundae-gukbap (blood sausage soup with rice), kongnamul-gukbap (bean sprout soup with rice), and dwaeji-gukbap (pork soup with rice). Seolleongtang, made by simmering beef bones and meat for hours, creates a rich, flavorful broth served with rice. Dwaeji-gukbap, popular in Busan, features pork bone broth mixed with rice. Sundae-guk, which includes blood sausage and pork innards, is especially loved as a hangover remedy."​