''Bap'' ( ko, 밥) is a Korean name for

cooked rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...

prepared by boiling

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

or other

grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legum ...

s, such as

black rice Black rice, also known as purple rice, is a range of rice types of the species ''Oryza sativa'', some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirl ...

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...

sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...

, various

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...

s, and

bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...

s, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a

monarch A monarch is a head of stateWebster's II New College DictionarMonarch Houghton Mifflin. Boston. 2001. p. 707. Life tenure, for life or until abdication, and therefore the head of state of a monarchy. A monarch may exercise the highest authority ...

, and ''me'' () for the deceased (in the ancestral rites).

Preparation

Traditionally, ''bap'' was made using ''

gamasot ''Gamasot'' (), or simply ''sot'' (), is a big, heavy pot or cauldron used for Korean cooking. Origin The origins of the ‘sot’ originate in the "Chung" which is made of bronze. Researchers have speculated that copper would be easier to han ...

'' (a

cast iron Cast iron is a class of iron–carbon alloys with a carbon content more than 2%. Its usefulness derives from its relatively low melting temperature. The alloy constituents affect its color when fractured: white cast iron has carbide impuriti ...

cauldron A cauldron (or caldron) is a large pot (kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet. There is a rich history of cauldron lore in religion, mythology, and ...

) for a large family; however, in modern times, an electronic

rice cooker A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. ...

is usually used to cook rice. A regular heavy-bottomed pot or ''

dolsot A ''dolsot'' () or ''gopdolsot'' () is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of ''bap'' (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or '' gulbap'' (oyst ...

'' (stone pot) can also be used. Nowadays, rice cooked in ''

'' or ''

'' are called ''sotbap'', and are considered delicacies. More

nurungji Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the bu ...

(scorched rice) is produced when making ''gamasot-bap'' (cast iron cauldron rice) and ''dolsot-bap'' (stone pot rice). To make ''bap'', rice is scrubbed in water and rinsed several times. This process produces ''tteumul'' (water from the last washing of rice). It is then soaked for thirty minutes before boiling, which helps the grains cook evenly. With unpolished

brown rice Brown rice is a whole grain rice with the inedible outer Rice hulls, hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain w ...

and bigger grains such as

yulmu Job's tears (''Coix lacryma-jobi)'', also known as Adlay or Adlay millet, is a tall grain-bearing perennial tropical plant of the family Poaceae (grass family). It is native to Southeast Asia and introduced to Northern China and India in remote ...

(''Coix lacryma-jobi'' var. ''ma-yuen''), it is necessary to soak the grains for several hours to overnight to avoid undercooking. The grains are then cooked. In a regular heavy-bottomed pot, rice can be cooked over medium high heat with the lid on for about ten minutes, stirred, and then left to simmer on low heat for additional five to ten minutes. The scorched rice in the bottom of the pot or cauldron, ''

'', can be eaten as snacks or used to make ''

sungnyung ''Sungnyung'' is a traditional Korean infusion made from boiled scorched rice. Preparation This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is ...

'' (an infusion made from boiling scorched rice). File:Korea-Icheon-Dolsotbap-Cooked rice in a stone pot-01.jpg, stone pot rice File:Tteumul.jpg, tteumul

Types

Ingredients

Rice

Bap refers to the Korean cooked rice. The Bap is a popular staple dish in Korea and also signifies the Culinary Corpus of Koreans (Chung et al. 2017). The Bap meal offers significant nutrition and energy and is widely considered as medicinal by many Koreans. It has high stickiness and sheen, hence easy to digest due to possession of adequate moisture (Chung et al. 2017). As a result, the Bap meal signifies the Korean cultural concern for medicinal aid from natural products rather than artificial ones. The dish remains one of the most popular in the Korean Cuisine due to its uniqueness from normal cooked rice and added nutritional values. The most basic ''bap'' made of rice is called ''

ssalbap Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous o ...

'' (, "rice bap"), or often just ''bap''. As rice itself occurs in colours other than white, the ''bap'' made of all white rice is called ''huinssal-bap'' (, "white rice bap") or ''ssalbap''. When black rice is mixed, it is called ''heungmi-bap'' (, "

bap"). When cooked with all

(unpolished rice) or white rice mixed with brown rice, it is called ''hyeonmi-bap'' (, "

bap"), while ''bap'' cooked with all

glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

or white rice mixed with glutinous rice is called ''chapssal-bap'' (, "

bap"). Unpolished glutinous rice can also be used to cook ''bap,'' in which case it is called ''hyeonmi-chapssal-bap'' (, "

brown Brown is a color. It can be considered a composite color, but it is mainly a darker shade of orange. In the CMYK color model used in printing or painting, brown is usually made by combining the colors orange and black. In the RGB color model used ...

bap"). ''Bap'' made of regular non-glutinous

white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling (hulling), the ...

(polished rice) can be referred to as ''baekmi-bap'' (, "

bap") when compared to ''hyeonmibap'', and as ''mepssal-bap'' (, "non-glutinous rice bap") when compared to ''chalbap''/''chapssalbap''. File:Bap (cooked rice) 2.jpg, white rice File:Heukmibap (black rice).jpg, black rice File:Instant brown rice.jpg, instant brown rice

Rice or other grains

''Bap'' made of rice mixed with various other grains is called ''japgok-bap'' (, "multi-grain rice"). On the day of

Daeboreum Daeboreum (대보름; literally "Great Full Moon") is a Korean holiday that celebrates the first full moon of the new year of the lunar Korean calendar which is the Korean version of the First Full Moon Festival. This holiday is accompanied by m ...

, the first full moon of the

year A year or annus is the orbital period of a planetary body, for example, the Earth, moving in its orbit around the Sun. Due to the Earth's axial tilt, the course of a year sees the passing of the seasons, marked by change in weather, the hou ...

, Koreans eat ''

ogok-bap ''Ogok-bap'' * () or five-grain rice is a ''bap'' made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans. It is one of the most representative dishes of ''Daeboreum'', the first full moon of the year in the Kore ...

'' (, "five-grain rice") made of

proso millet ''Panicum miliaceum'' is a grain crop with many common names, including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. Archaeobotanical evidence suggests millet was first domesticated abou ...

, black beans, and

red bean Red bean is a common name for several plants and may refer to: * Adzuki bean (''Vigna angularis''), commonly used in Japanese, Korean, and Chinese cuisine, particularly as red bean paste * Kidney bean, red variety of ''Phaseolus vulgaris'', commo ...

, or ''chalbap'' (, "sticky rice") made of

chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...

jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus ''Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

, and black beans. When rice is mixed with one other grain, the ''bap'' is named after the mixed ingredient. The examples are: Some grains can be cooked without rice. ''Bap'' made of

without rice is called ''kkong-bori-bap'' (), while ''bap'' made of both rice and barley is called ''bori-bap'' (). File:Japgokbap (multi-grain rice).jpg, multi-grain rice File:Kkongboribap (cooked barley).jpg, cooked barley

Special ingredients

''Byeolmi-bap'' (, "special delicacy rice") or ''byeolbap'' (, "special rice") can be made by mixing in special ingredients such as vegetables, seafood, and meat. For example, ''namul-bap'' (, "

namul Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On t ...

rice") is made of rice mixed with

vegetables. Some popular ''byeolmibap'' varieties include: File:Gondrebap (gondre rice) (Cirsium setidens) Korean thistle.jpg, gondre rice File:Gulbap (oyster rice).jpg, oyster rice File:Kongnamulbap.jpg, soybean sprout rice

Dishes

There are many bap dishes such as

bibimbap Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice ...

(, "mixed rice"), ''

bokkeum-bap ''Bokkeum-bap'' () or fried rice is a Korean dish made by stir-frying ''bap'' (cooked rice) with other ingredients in oil. * The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dis ...

'' (, "fried rice") and ''

gimbap ''Gimbap'' (), also romanized as kimbap, is a Korean dish made from cooked rice and ingredients such as vegetables, fish, and meats that are rolled in '' gim''—dried sheets of seaweed—and served in bite-sized slices. * The origins of gim ...

'' (, "seaweed rice"). *

(, "mixed rice") – rice topped with seasoned vegetables, meat, mushrooms, eggs, seasonings, and other additives. All the ingredients are stirred before eating * ''

'' (, "fried rice") – rice stir-fried with chopped vegetables or meat in oil * ''deopbap'' (, "topped rice") – cooked rice topped with something that can be served as a side dish (e.g.

Hoedeopbap ''Hoe-deopbap'' * () or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed '' saengseon hoe'' (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and '' chogochujang'' (a ...

is topped with hoe.) * ''

'' (, "seaweed rice") – a dish made by rolling rice and various other ingredients in gim (edible laver) and cutting them into bite-size slices * ''

gukbap ''Gukbap'' (), hot soup with 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. Whereasoupanricehave been traditionally served separately at tables in Korea, Gukbap m ...

'' (, "soup rice") – cooked rice put into or boiled in a hot

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

* ''

heotjesatbap ''Heotjesatbap'' (, also spelled ''heotjesabap''), a traditional Korean cuisine, Korean dish, is a variety of ''bibimbap'', served with soy sauce (''ganjang'') instead of the ''gochujang'' (hot pepper paste) that is more commonly used. ''Heotjesaba ...

'' (, "pseudo-

jesa Jesa (, ) is a ceremony commonly practiced in the East Asian cultural sphere. Jesa functions as a memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholics, Budd ...

rice") – a bimbimbap-like dish served with vegetables traditionally used in ancestral rites * ''

jumeok-bap ''Jumeok-bap'' (), sometimes jumeokbap, is a Korean rice dish made from a lump of cooked rice made into a round loaf the shape of a fist. Rice balls are a common item in ''dosirak'' (a packed meal) and often eaten as a light meal, between-meal ...

'' (, "rice ball") – cooked rice made into balls * ''

ssambap ' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling.

'' (, "rice wraps") – cooked rice along with several side dishes and

ssamjang ''Ssamjang'' ( ko, 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (''doenjang''), red chili paste (''gochujang''), sesame oil, onion, garlic, scallion, green onions, ...

on a leaf of lettuce,

perilla ''Perilla'' is a genus consisting of one major Asiatic crop species ''Perilla frutescens'' and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and vegeta ...

, etc. * ''

yakbap ''Yaksik'' or ''yakbap'' (literally "medicinal food" or "medicinal rice") is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauce, ...

'' (, "sweet rice") – steamed

mixed with honey,

s, soy sauce, sesame oil,

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trade ...

s, etc. * DolsotBap(돌솥밥, "Stone pot rice") - rice that can be eaten warmly until finished. After eating, you can make

Sungnyung ''Sungnyung'' is a traditional Korean infusion made from boiled scorched rice. Preparation This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is ...

. File:Bibimbap 4.jpg, bibimbap File:Vegetable gimbap.jpg, gimbap File:Yaksik.jpg, yakbap File:Dolsotbap (stone pot rice).jpg, Stone pot rice

References

{{DEFAULTSORT:Bap Korean rice dishes