Dishes
Rice Soups & Porridge 국밥·죽
10 Korean rice soups and porridges explained — what's in each one, how spicy it is, and how to order it.
Gukbap (국밥) means soup with rice — the rice is either already in the bowl or served on the side to add yourself. It is fast, filling and cheap, eaten for lunch, late at night and after drinking. Juk (죽) is rice porridge: soft and mild, eaten when you are tired or unwell, and sold to take away at porridge shops.
Good to know
Gukbap usually comes lightly seasoned so you can finish it at the table: add salted shrimp (saeujeot), chopped green onion or chili paste to taste. Kkakdugi (cubed radish kimchi) is the standard side. Pork rice soup (dwaeji gukbap) is Busan's signature, and bean sprout rice soup is a famous hangover cure from Jeonju.
Questions about rice soups and porridges
What is the difference between gukbap and juk?
Gukbap is a soup with whole grains of cooked rice in it or on the side. Juk is porridge: the rice is simmered until it breaks down into a soft, thick bowl.
Why is there a bowl of salted shrimp on the table?
It is for seasoning pork and blood sausage soups. Gukbap is served mild, and a little salted shrimp (새우젓, saeujeot) adds salt and flavour — add it a bit at a time.
Which rice soups and porridges are not spicy?
Not spicy: Pork Rice Soup, Blood Sausage Rice Soup, Beef Head Rice Soup, Abalone Rice Porridge, Pumpkin Porridge, Red Bean Porridge, Vegetable Rice Porridge, Beef Rice Porridge.