Korean Food Kimchi gukbap 국밥 Kimchi Soup with Rice

Gukbap are dishes created from guk. The term actually signifies "soup with rice." The dish is commonly served in eateries, and has ended up mainstream among the average workers since the late

Joseon Dynasty.

• Kongnamul gukbap (콩나물국밥), clear soybean sprout (kongnamul) soup with rice 
• Ttaro gukbap (따로국밥), an assortment of yukgaejang, nearby claim to fame of Daegu. 

Korean Food Kimchi gukbap 국밥 Kimchi Soup with Rice

How to Fixings Korean Food Kimchi gukbap 국밥

• 10.5 oz kimchi, 
• 2 1/2 mugs white rice (left over will be great), 
• 1 bit of laver, 
• 1/3 scallion, 
• soy sauce, 
• a dash of salt and dark pepper, 
• 5 mugs anchovy juices, 
• 1 Korean stew pepper, 
• 1 green hot pepper, 
• 1 egg 

Anchovy Broth: Boil for 30 minutes 10 anchovies and 6 mugs water 

Formula to Make Korean Food Kimchi gukbap 국밥

1. Cut kimchi into 1-inch length pieces, and cut scallion corner to corner. Cut Korean bean stew pepper and green hot pepper.
2. Mix anchovy stock with kimchi and add soy sauce and salt to your taste. 
3. When it bubbles, include rice and scallion. Include Korean bean stew pepper, green pepper, laver and egg.