Kongbap

From Wikipedia, the free encyclopedia

Kongbap
A bowl of kongbap
Korean name
Hangul 콩밥 Hanja none Revised Romanization kong bap McCune-Reischauer kong bap

Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more beans (and sometimes also other grains). Kongbap may be made from scratch by combining and cooking together dried rice and beans, although it is also commercially available premixed in dried form, in clear plastic packages, in grocery stores throughout Korea, as well as in Korean grocery stores in other nations.^photo Although the exact mixture may vary, typical ingredients include short-grain brown rice, green peas, azuki beans, black soybeans, Job's tears, black glutinous rice, barley, and sorghum. Another typical mixture consists only of white rice and green peas.^photo The dried kongbap mixture is generally soaked in water for several hours, or overnight, before cooking, in order that the beans will become soft enough to eat during cooking.

Contents 1 Kongbap in culture 2 References 3 External links 4 See also

[edit] Kongbap in culture

Although it is generally acknowledged as a healthful and nutritious food, kongbap is not universally enjoyed and is not generally available in Korean restaurants,^{[citation needed]} being associated with imprisonment (kongbap had long been a staple of Korean prison food ^[1]). Indeed, the Korean phrase kongbap meokda (콩밥 먹다; literally "to eat kongbap") translates colloquially as "to be imprisoned."^[2]

[edit] References

1. ^ (Korean)The reason why kongbap was replaced with boribap from JoongAng Ilbo
2. ^ (Korean) Definition and common phrases of kongbap from empas Korean dictionary

[edit] External links

• (Korean) General information and recipe of hyeonmi kongbap

[edit] See also

• Rice and beans