Gukbap

File:Yecheon Samgang Jumak.jpg

File:Danwon-Jumak.jpg

The first record of gukbap in literature is in the "Journal of Royal Secretariat" (Seungjeongwon Ilgi). The journal stated that female physicians recommended the dish to King Sukjong due to its heartiness.{{Cite web |script-title=ko:한식진흥원 : Origin and History of Gukbap as seen in the humanities |url=http://www.hansikmagazine.org/official.php/home/info/3150 |access-date=2023-10-10 |website=한식진흥원 |language=ko}} During the Joseon period, gukbaps were served in jumaks, taverns for merchants. As jumaks began to develop along roadside areas, gukbap was given the name janggukbap: gukbap sold in jangsi (markets). Illustrations of gukbap being served in jumaks can be seen in Gim Hong-Do's paintings from the Joseon Dynasty. In the art piece, a barmaid is serving the dish while a customer opens a pouch to pay for his meal.

Rituals through ancestral rites were common in the Joseon Dynasty. At these rites, meat dishes from pigs and cattle were regularly present. Due to the frequency of these rituals, a meat-eating culture developed and meat based soups, like gukbap, became popular. The first gukbap recipe in Korean literature is the Gyugon Yoram from the 18th century. This recipe states that it is made by "placing oily meat stewed in a sauce over the rice". The broth is made by boiling down pork bones to create a cloudy, translucent, or clear appearance. Those of the western part of the South Gyeongsang Province developed a leaner clear broth.{{Cite journal |title=Local Wartime Dishes |journal=Koreana |volume=33 |pages=35}}

During the 19th century, the dish became commercialized and was sold in large-scale markets. In the Japanese colonial period, gukbap began to gain popularity as a common delivery food. According to a magazine published in 1929, the owners of gukbap diners were often people of low social status, so it was not easy for those who were once aristocrats to eat it with confidence. Digging into this niche market, gukbap has been recognized as the first fast food as well as the first delivery food. After Korea's liberation from Japan and the Korean War, variations of the dish began to emerge by region. Then, ever more places sold simple meals for workers, resulting in a variety of gukbap by region.{{Cite web |date=2022-04-28 |title=Gukbap for the Korean Soul |url=http://times.uos.ac.kr/news/articleView.html?idxno=10405 |access-date=2023-10-10 |website=The UOS Times(서울시립대영자신문) |language=ko}} As a result, Gukbap is known as the first fast food in Korea because of its affordability.

Until the 1970s, when there were no refrigerators and heating cabinets, once the rice was cooked, it was spread flat on a wicker tray and stored in a cool place. When an order was placed, the rice was put in a bowl, and the broth was poured in and out several times to make it warm. Until then, pouring hot broth over the rice was common, and since the broth was absorbed into the grain of the rice, its taste improved. With the introduction of the heating cabinet, ttarogukbap(rice and soup served separately) emerged.{{Cite web |script-title=ko:한식진흥원 : The Memory of a Warm Spoonful of Gukbap |url=http://www.hansikmagazine.org/official.php/home/info/3152 |access-date=2023-10-10 |website=한식진흥원 |language=ko}} Technological advances caused the preparation of gukbap to vary over time.

Gukbap is a compound of guk (soup) and bap (cooked rice).

• Dwaeji gukbap ({{lang|ko|돼지국밥}}) – pork and rice soup{{Cite news|url=http://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3006750|title=Busan and Hamburg - same but different|last=Seigis|first=Adrian|date=16 July 2015|work=Korea JoongAng Daily|access-date=27 March 2015}} made from boiling pig bones in meat broth and eaten with boiled pork slices. The history of dwaeji-gukbap dates back to the Korean War, when war refugees made seolleongtang using easily-obtained pig bones instead of scarcer beef bones.{{Cite web |script-title=ko:돼지국밥 |url=https://folkency.nfm.go.kr/kr/topic/detail/7523 |access-date=2022-10-17 |website=Encyclopedia of Korean Folk Culture |language=ko}}
• Sogogi-gukbap ({{lang|ko|소고기국밥}}) – beef and rice soup.{{Cite news|url=http://www.themalaymailonline.com/eat-drink/article/tasting-busan-one-step-at-a-timepart-2|title=Tasting Busan one step at a time, Part 2|last=Lee|first=Khang Yi|date=22 March 2014|work=Malay Mail|access-date=27 March 2017}}
• Someori-gukbap ({{Korean|hangul=소머리국밥|labels=no}}) – ox head soup.{{Cite web |script-title=ko:소머리국밥 |url=https://folkency.nfm.go.kr/kr/topic/detail/7765 |access-date=2022-10-17 |website=Encyclopedia of Korean Folk Culture |language=ko}}
• File:Korean blood sausage-Sundae-01.jpgSundae-gukbap ({{lang|ko|순대국밥}}) – sundae (Korean sausage) and rice soup.{{Cite news|url=http://english.yonhapnews.co.kr/feature/2016/12/07/99/0900000000AEN20161207002300320F.html|title=(Yonhap Feature) Cheonan, a day trip to tradition and crucial part of Korean history|last=Byun|first=Duk-kun|date=16 December 2016|work=Yonhap|access-date=27 March 2017}}
• File:Kongnamul gukbap 20230408 001.jpgKongnamul-gukbap ({{lang|ko|콩나물국밥}}) – kongnamul (soybean sprouts) and rice soup.{{Cite news|url=https://www.nationthailand.com/news/travel/aec/30287131|title=Traditions make perfect|last=Ngamprasert|first=Chusri|date=1 June 2016|work=The Nation|access-date=27 March 2017|archive-date=28 March 2017|archive-url=https://web.archive.org/web/20170328195055/http://www.nationmultimedia.com/news/travel/aec/30287131|url-status=live}} Usually seasoned with garlic and salt and cooked in an iron pot. In Jeonju, kongnamul-gukbap became famous because water is very important in kongnamul-gukbap and Jeonju is famous for its clean water.{{Cite web |script-title=ko:콩나물국밥 |url=https://folkency.nfm.go.kr/kr/topic/detail/8111 |access-date=2022-10-17 |website=Encyclopedia of Korean Folk Culture |language=ko}}
• Gul-gukbap ({{lang|ko|굴국밥}}) – oyster and rice soup.{{Cite news|url=http://www.koreaherald.com/view.php?ud=20170223000905|title=[The Palate] Winter's oceanic jewels|last=Cho|first=Christine|date=23 February 2017|work=The Korea Herald|access-date=27 March 2017}}
• Siraegi-gukbap ({{lang|ko|시래기국밥}}) – siraegi (dried mucheong) and rice soup.{{Cite news|url=http://korea.stripes.com/news/mackerel-%E2%80%93-pickled-boiled-or-grilled-perfection|title=Mackerel – pickled, boiled or grilled to perfection|last=Dynamic Busan|date=24 December 2016|work=Stripes Korea|access-date=27 March 2017|archive-date=28 March 2017|archive-url=https://web.archive.org/web/20170328052403/http://korea.stripes.com/news/mackerel-%E2%80%93-pickled-boiled-or-grilled-perfection|url-status=dead}}
• Ttaro-gukbap ({{lang|ko|따로국밥}}) – guk (soup) and bap (cooked rice) served in separate bowls.{{Cite news|url=http://www.chicagoreader.com/chicago/korean-barbecue-pro-samgyubsal-pork-belly-northbrook-samgyeopsal/Content?oid=24085840|title=Delight in the belly of the beast at Pro Samgyubsal|last=Sula|first=Mike|date=26 December 2016|work=Chicago Reader|access-date=27 March 2017}}

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{{Korean food and drink}}

Category:Korean rice dishes

Category:Korean soups and stews

Category:Korean beef dishes