Bap (food)

This article is about the ingredient in Korean cuisine. For the bread roll, see Bap (bread).
Steamed rice, ssalbap.

Bap (Korean: ) is a term used for the grains cooked in Korean cuisine. Bap is either rice or rice with barley, beans and many other grains.[1][2] There are different words for bap, according to the person being served. It is called jinji if served to elderly, sura for king, and me for the deceased in the ancestral rites.[1] It also has different names depending on the grains used to make it.[1] It is called ssalbap when bap consists entirely of steamed white rice, boribap if it made of rice with barley, or jobap when white rice mixed with millet.[1]

See also


  1. 1 2 3 4 An Illustrated Guide to Korean Culture - 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. pp. 12–13. ISBN 978-89-85846-98-1.
  2. Types of Korean Food, visitkorea. Access date: June 3, 2010.

This article is issued from Wikipedia - version of the 10/20/2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.