40 Recipe
Kongnamul Gukbap Written by Joe Wabe
One of the dearest and closest dishes to Koreans’ hearts (as well as to the hearts of foreigners) is gukbap (국밥) or hot soup with rice. This savory and filling dish is ideal for breakfast or lunch, and one of my favorites during the chilly months of the year. Although there are many varieties, for most of them, the base broth is the same: seasoned boiled pork bones. There aren’t many facts written about the origins of this popular dish, but one of the theories places it during the Korea War in the 1950s when food was scarce and peasants made the best use of every part of the animal for sustenance. Over time, the soup’s popularity grew from a poor man’s meal to a very popular dish, especially in Busan where dwaeji gukpab (돼지국밥) ) became a local specialty that still attracts many people every year.
www.gwangjunewsgic.com
May 2020
FOOD & DRINKS
Soybean Sprouts Rice Soup
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4/24/2020 4:15:50 PM
