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Bap (Korean: 밥) is a term used for the grains cooked in Korean cuisine. Bap is either rice or rice with barley, beans and many other grains. 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. It also has different names depending on the grains used to make it. 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.
- An Illustrated Guide to Korean Culture - 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. pp. 12–13. ISBN 978-89-85846-98-1.
- Types of Korean Food, visitkorea. Access date: June 3, 2010.
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