Kongbap
Kongbap is a Korean dish of white or brown rice cooked together with one or more varieties of soybeans. Kongbap may be made from scratch by combining and cooking together dried rice and soybeans—usually black soybeans. Outside Korea, the word "kongbap" is commercially used in premixed multi-grain packages in dried form. In Korea, multigrain rice consisting of grains other than soybeans is called japgok-bap.
Etymology
The Korean word kong alone usually refers to soybeans and is contrasted with other words like pat meaning adzuki beans. As such, kongbap would not also be applied to patbap. Rice cooked with beans other than soybeans, such as French beans or peas, are usually named using the specific bean name, as in gangnang-kong-bap or wandu-kong-bap.''Kongbap'' in culture
Although it is generally acknowledged as a nutritious food, kongbap was not universally enjoyed as it was associated with imprisonment. Kongbap had long been a staple of Korean prison food. The Korean phrase kongbap meokda translates colloquially as "to be imprisoned." This is similar to a phrase in England with the same meaning: "to do porridge."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.