Kongbap is a Korean dish of white or brown rice cooked together with one or more varieties of soybeans, usually black soybeans. It can be made from scratch by combining dried rice and soybeans, and outside Korea the word is also used commercially for premixed multi-grain packages sold in dried form. In Korea, multigrain rice made with grains other than soybeans is instead called japgok-bap. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Region Connections
In Cuisine
Source Kongbap (Wikipedia)
Uses Ingredient
Source Kongbap (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: South Korea, originated there.
Sources
1. Kongbap (Wikidata)
P495 (country of origin): KoreaQuote, P495 (country of origin): Korea
Korea
Kongbap (Wikipedia)
- Uses Ingredient: Soybean, Infobox main_ingredient field: Rice, soybeans
In Cuisine: Korean Cuisine, infobox national_cuisine field
Korean cuisine
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