Tteumul

Bap

Place of origin	Korea
Main ingredients	Rice and/or other grains
Food energy (per 1 serving)	85 kcal (356 kJ)

Korean name
Hangul	밥
Revised Romanization	bap
McCune–Reischauer	pap
IPA	[pap̚]

In Korean cuisine, bap (밥), often translated as "rice" or "cooked rice", is a dish prepared by boiling rice and/or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap. There are many bap dishes such as bibimbap (비빔밥, "mixed rice"), bokkeum-bap (볶음밥, "fried rice") and gimbap (김밥, "seaweed rice").

The word can also be used to refer to a meal. The honorific forms of bap (meal) include jinji (진지) for an elderly, sura (수라) for the monarch, and me (메) for the deceased (in the ancestral rites).

Traditionally, bap was made using gamasot (a cast iron cauldron) for a large family, however in modern times an electronic rice cooker is usually used to cook rice. Regular heavy-bottomed pot or dolsot (stone pot) can also be used. Nowadays, rice cooked in gamasot or dolsot are called sotbap, and are considered as delicacies. More nurungji (scorched rice) is produced when making gamasot-bap (cast iron cauldron rice) and dolsot-bap (stone pot rice).

To make bap, rice is scrubbed in water and rinsed several times. This process produces tteumul (water from the last washing of rice). It is then soaked for thirty minutes before boiling, which helps the grains cook evenly. With unpolished brown rice and bigger grains such as Job's tears, it is necessary to soak the grains for several hours to overnight to avoid under-cooking. The grains are then cooked. In a regular heavy bottomed pot, rice can be cooked over medium high heat with the lid on for about ten minutes, stirred, and then left to simmer on low heat for additional five to ten minutes.

...
Wikipedia