Kongnamul gukbap
Rice in a clear, hot soup of soybean sprouts and anchovy stock, with an egg — Jeonju's morning bowl, and its cure for the night before.
What makes it kongnamul gukbap
- Soybean sprouts — crunchy, with the bean still on.
- A clear stock of dried anchovy and kelp, seasoned with salted shrimp.
- An egg, raw into the pot or soft on the side.
Where it comes from
Gukbap is rice in soup, and Jeonju's is made with kongnamul, soybean sprouts, which the city says grow better there for its water. It's eaten early, often after a night of drinking, and restaurants open at dawn to serve it.
It comes two ways: boiled in an earthenware pot with an egg cracked in, brought to the table bubbling; or, in the style of the city's Nambu market, with hot broth poured over the rice and a soft egg served on the side.
How it varies
- Ttukbaegi style
- Boiled in an earthenware pot and served bubbling.
- Nambu market style
- Broth poured over the rice, with a soft egg and seaweed on the side.
Be the first here
Start your own kongnamul gukbapNo one here has made kongnamul gukbap yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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