Gimbap is cooked white rice seasoned with sesame oil and salt, then rolled with other ingredients in a sheet of laver. Gimbap has been popular since the 1960s. It is good to pack for a picnic as lunch or a snack, because it is convenient to eat and contains many different ingredients and flavors.

Janggukbap is a dish made of cooked white rice in long-simmered beef broth, seasoned with soy sauce. In olden days, when a big event or festival took place in the royal court, janggukbap was served to the mobilized soldiers, musicians, dancers and singers because this dish is convenient for serving to the many people.

Bibimbap is a dish mixed of cooked white rice, vegetables, beef, garnishes and fried red pepper paste. It is said that this dish came from the customs of memorial services and rural villages. This dish is very easy to prepare, just mixing together cooked white rice with various vegetables, namul and red pepper paste.

Yeongyang-dolsotbap is a nourishing dish of rice, ginseng, jujubes and chestnuts which are believed to have healing properties. Rice tastes best when cooked in a stone pot because it cooks evenly and stays hot in the pot.

Ogokbap is cooked of glutinous rice, glutinous African millet, sweet red beans and black beans together. From olden days, Koreans have regarded the first full moon day of the year as an important day. People cooked five-grain rice on that day and shared it with neighbors in hopes of peace and a good harvest.

Huinbap is cooked only of non-glutinous white rice. Rice was farmed from early times in Korea. Therefore, rice dishes and rice-based foods were developed as well. Rice is the main dish on the table, and the other accompanying dishes are side dishes.