|Alternative names||Bean rice|
|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Rice, beans|
Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more varieties of beans (and sometimes also other grains). Kongbap may be made from scratch by combining and cooking together dried rice and beans, although it is also commercially available in premixed packages in dried form in grocery stores throughout Korea, as well as in Korean grocery stores in other nations. Although the exact mixture may vary, typical ingredients include short-grain brown rice, green peas, azuki beans, black soybeans, yulmu (Coix lacryma-jobi var. ma-yuen), black glutinous rice, barley, and sorghum. Another typical mixture consists only of white rice and green peas. The dried kongbap mixture is generally soaked in water for several hours or overnight before cooking, in order to ease the softening process of the beans while cooking.
Kongbap in culture
Although it is generally acknowledged as a healthful and nutritious food, kongbap was not universally enjoyed as it was associated with imprisonment. Kongbap had long been a staple of Korean prison food. The Korean phrase kongbap meokda (콩밥 먹다; literally "to eat kongbap") translates colloquially as "to be imprisoned." This is similar to a phrase in England with the same meaning: "to do porridge."
Namul (vegetable side dishes) and kongbap (lower right)
- List of rice dishes
- Patbap – red bean rice
- Rice and beans
- Ričet, a European barley, bean, vegetable and pork stew also sometimes associated with prisons
- Nutraloaf, a meal common in the American penal system
- (in Korean) Kongbap at Encyclopedia of Korean Culture
- (in Korean) The reason why kongbap was replaced with boribap Archived 2009-01-26 at the Wayback Machine from JoongAng Ilbo
- (in Korean) Definition and common phrases of kongbap from Nate Korean dictionary
- (in Korean) Mixed grain rice, Medical Today, 2009-09-15. Retrieved 2010-06-27.
- (in Korean) Black beans, Joongang Ilbo, 2010-06-04. Retrieved 2010-06-27.