Deopbap

A broad category of Korean rice bowls where savoury stir-fried or braised toppings are ladled over steamed rice.

Deopbap — literally 'covering rice' — is a category rather than a single dish, encompassing dozens of preparations where a sauced, stir-fried, or braised topping is poured directly over a bowl of hot rice. The concept entered mainstream Korean restaurant culture partly through Japanese influences in the early twentieth century but was thoroughly Koreanised with gochujang-based sauces, doenjang seasonings, and locally loved proteins. Common versions include nakji-deopbap (spicy octopus), bulgogi-deopbap (marinated beef), and donkatsu-deopbap (pork cutlet). Office lunch spots and school canteens rely heavily on deopbap because it is fast to prepare and easy to eat. The appeal lies in the way the hot sauce seeps into the rice below, creating a flavourful bottom layer that many diners consider the best part of the bowl. Regional chains have elevated individual deopbap styles into dedicated restaurant concepts.