''Bap'' () 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 Oryza sativa, Asian rice (both Indica rice, indica and Japonica rice, japonica varieties) ...

prepared by boiling

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

or other

grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached husk, 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 ...

s, such as

black rice Black rice, also known as purple rice or forbidden 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 ri ...

barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...

sorghum ''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the Poaceae, grass genus ''Sorghum (genus), Sorghum'' cultivated for its grain. The grain i ...

, 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 millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, ...

s, and

bean A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...

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 Dictionary. "Monarch". 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 ...

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

Preparation

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

gamasot (), or simply (), is a large, heavy pot or cauldron commonly used in Korean cuisine. Origin The modern Korean descends from the ancient ''jeong'' (鼎), which is made of bronze. Bronze ''sot'' are frequently unearthed as remains of the T ...

'' (가마솥, a

cast iron Cast iron is a class of iron–carbon alloys with a carbon content of more than 2% and silicon content around 1–3%. Its usefulness derives from its relatively low melting temperature. The alloying elements determine the form in which its car ...

cauldron) 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. C ...

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 (food), bap'' (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or ''gulb ...

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

'' or ''

'' are called ''sotbap'', and are considered delicacies. More nurungji (누룽지, 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'' (뜨물, 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 only the inedible outer 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 without ...

and bigger grains such as yulmu (율무'', 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 ''Sungnyung'' () is a Traditional food, 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 ...

'' (숭늉, 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 Korean cooked rice. 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, and is 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 distinctiveness from normal cooked rice and added nutritional value. 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'' (, "

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 Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...

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 and painting, brown is usually made by combining the colors Orange (colour), orange and black. In the ...

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

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

(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, the first full moon of the

year A year is a unit of time based on how long it takes the Earth to orbit the Sun. In scientific use, the tropical year (approximately 365 Synodic day, solar days, 5 hours, 48 minutes, 45 seconds) and the sidereal year (about 20 minutes longer) ...

, Koreans eat '' ogok-bap'' (, "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. Archaeobotany, Archaeobotanical evidence suggests millet was first ...

, black beans, and

red bean Red bean is a common name for several varieties of beans and plants and may refer to: * ''Small red beans'', also known as "Mexican red beans," "Central American red beans," and "New Orleans red beans" * Adzuki bean (''Vigna angularis''), commonly ...

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

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

jujube Jujube (UK ; US or ), sometimes jujuba, 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. It is often confused wit ...

, 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'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moo ...

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:Kongnamulbap.jpg, Soybean sprout rice

Dishes

There are many bap dishes such as

bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...

(, "mixed rice"), '' bokkeum-bap'' (, "fried rice") and ''

gimbap ''Gimbap'' (; ), also romanized as ''kimbap'', is a Korean cuisine, Korean dish made from Bap (rice dish), ''bap'' (cooked rice), vegetables, and optionally cooked seafood or meat, rolled in ''gim (food), gim''—dried sheets of seaweed—and s ...

'' (, "seaweed rice"). *

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

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

* '' heotjesatbap'' (, "pseudo-

jesa ''Jesa'' (, ) is a ceremony commonly practiced in Korea. Jesa functions as a Ancestor veneration, memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholic Church in ...

rice") – a bimbimbap-like dish served with vegetables traditionally used in ancestral rites * '' jumeok-bap'' (, "rice ball") – cooked rice made into balls * ''

ssambap ' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.ssamjang ''Ssamjang'' () 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, green onions, and optionally br ...

on a leaf of lettuce, perilla, etc. * '' yakbap'' (, "sweet rice") – steamed

mixed with honey,

s, soy sauce, sesame oil,

pine nut Pine nuts, also called piñón (), pinoli (), or pignoli, 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 traded locall ...

s, etc. 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