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Kongbap
''Kongbap'' is a Korean dish consisting of white or brown rice cooked together with one or more beans (and sometimes also other grains).〔 (Kongbap ) at Encyclopedia of Korean Culture〕 ''Kongbap'' may be made from scratch by combining and cooking together dried rice and beans, although it is also commercially available premixed packages in dried form in grocery stores throughout Korea, as well as in Korean grocery stores in other nations.(photo ) Although the exact mixture may vary, typical ingredients include short-grain brown rice, green peas, azuki beans, black soybeans, Job's tears, black glutinous rice, barley, and sorghum. Another typical mixture consists only of white rice and green peas. The dried ''kongbap'' mixture is generally soaked in water for several hours or overnight before cooking, in order to ease the softening process of the beans while cooking.
==Kongbap in culture==
Although it is generally acknowledged as a healthful and nutritious food, ''kongbap'' was not universally enjoyed as it was associated with imprisonment. ''Kongbap'' had long been a staple of Korean prison food.〔 (The reason why ''kongbap'' was replaced with ''boribap'' ) from JoongAng Ilbo〕 The Korean phrase ''kongbap meokda'' (콩밥 먹다; literally "to eat ''kongbap''") translates colloquially as "to be imprisoned."〔 (Definition and common phrases of ''kongbap'' ) from Nate Korean dictionary〕 This is similar to a phrase in England with the same meaning: "to do porridge."
However with a recent health food trend in South Korea, the popularity of beans has risen and ''kongbap'' is more commonly eaten in Korean households than before.〔 (Mixed grain rice ), Medical Today, 2009-09-15. Retrieved 2010-06-27.〕〔 (Black beans ), Joongang Ilbo, 2010-06-04. Retrieved 2010-06-27.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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