''Bap'' ( ko, 밥) is a Korean name for cooked rice prepared by boiling rice 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, barley,

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

Preparation

Traditionally, ''bap'' was made using '' gamasot'' (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bottomed pot or '' dolsot'' (stone pot) can also be used. Nowadays, rice cooked in '' gamasot'' or '' dolsot'' are called ''sotbap'', and are considered delicacies. More nurungji (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 and bigger grains such as yulmu (''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, '' nurungji'', can be eaten as snacks or used to make '' sungnyung'' (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'' (, "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'' (, " black rice bap"). When cooked with all brown rice (unpolished rice) or white rice mixed with brown rice, it is called ''hyeonmi-bap'' (, " brown rice 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

bap"). ''Bap'' made of regular non-glutinous white rice (polished rice) can be referred to as ''baekmi-bap'' (, " white rice 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, the first full moon of the year, Koreans eat '' ogok-bap'' (, "five-grain rice") made of

, proso millet,

, 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, 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 barley 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 rice") is made of rice mixed with namul 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 (, "mixed rice"), '' bokkeum-bap'' (, "fried rice") and '' gimbap'' (, "seaweed rice"). * bibimbap (, "mixed rice") – rice topped with seasoned vegetables, meat, mushrooms, eggs, seasonings, and other additives. All the ingredients are stirred before eating * '' bokkeum-bap'' (, "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 is topped with

hoe Hoe or HOE may refer to: * Hoe (food), a Korean dish of raw fish * Hoe (letter), a Georgian letter * Hoe (tool), a hand tool used in gardening and farming ** Hoe-farming, a term for primitive forms of agriculture * Backhoe, a piece of excavati ...

.) * '' gimbap'' (, "seaweed rice") – a dish made by rolling rice and various other ingredients in gim (edible laver) and cutting them into bite-size slices * '' gukbap'' (, "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 rice") – a bimbimbap-like dish served with vegetables traditionally used in ancestral rites * '' jumeok-bap'' (, "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 on a leaf of lettuce, perilla, etc. * '' yakbap'' (, "sweet rice") – steamed

mixed with honey, jujubes, soy sauce, sesame oil,

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