|Place of origin||Korea|
|Main ingredients||Guk (soup), bap (cooked rice)|
|Similar dishes||Noodle soup|
The name of the gukbap varies from region to region.
Seoul and Gyeonggido
Seoul and Gyeonggido will offer Soondae or Somori gukbap if they order gukbap. Although they are not good at classifying rice with soup, seolleongtang is also famous.
Kongnamul-gukbaps are common in Jeolla-do. Within Jeolla-do, there are two kinds of rice soup. In general, Jeonju-Nam Market Gukbap, which does not boil, is common.
- Dwaeji-gukbap (돼지국밥) – pork and rice soup.
- Gul-gukbap (굴국밥) – oyster and rice soup.
- Kongnamul-gukbap (콩나물국밥) – kongnamul (soybean sprouts) and rice soup.
- Siraegi-gukbap (시래기국밥) – siraegi (dried radish greens) and rice soup.
- Sogogi-gukbap (소고기국밥) – beef and rice soup.
- Sundae-gukbap (순대국밥) – sundae (Korean sausage) and rice soup.
- Ttaro-gukbap (따로국밥) – guk (soup) and bap (cooked rice) served in separate bowls.
A similar Chinese dish is called pào fàn (泡饭) or tāng fàn (汤饭).
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