 | |
| Alternative names | Soybean rice |
|---|---|
| Type | Bap |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Rice, soybeans |
| Similar dishes | Patbap |
| Korean name | |
| Hangul | 콩밥 |
|---|---|
| Revised Romanization | kongbap |
| McCune–Reischauer | k'ongbap |
| IPA | [kʰoŋ.bap̚] |
Kongbap (Korean: 콩밥) is a Korean dish of white or brown rice cooked together with one or more varieties of soybeans.[1] Kongbap may be made from scratch by combining and cooking together dried rice and soybeans—usually black soybeans. Outside Korea, the word "kongbap" is commercially used in premixed multi-grain packages in dried form. In Korea, multigrain rice consisting of grains other than soybeans is called japgok-bap (mixed cereal rice).
- ^ (in Korean) Kongbap Archived 2011-06-10 at the Wayback Machine at Encyclopedia of Korean Culture