Kongbap

Kongbap is a cherished traditional Korean dish that blends white or brown rice with various types of beans. You can prepare it from scratch using dried rice and beans, or you can opt for the convenience of pre-mixed multigrain packages that are widely available in stores. In Korea, when multigrain rice includes beans other than soybeans, it is called japgok-bap. The word "kong" in Korean means soybeans, distinguishing kongbap from patbap, which features adzuki beans. Rice mixed with beans such as French beans or peas takes on specific names based on the bean, such as gangnang-kong-bap or wandu-kong-bap.

Historically, kongbap had a somewhat negative reputation because it was frequently served in Korean prisons. The expression "kongbap meokda" even became slang for "to be imprisoned." However, times have changed. With the rise of health-conscious eating in South Korea, beans and kongbap have become popular in many Korean households as a nutritious option.

If you enjoy kongbap, you might also appreciate japgok-bap, a mixed-grain rice dish featuring a variety of grains like green peas, azuki beans, and black soybeans. Typically, these grains are soaked beforehand to soften them for cooking. Another similar dish is patbap, which is made specifically with red azuki beans.