[8] In Korean, the honorific terms for bap (meal) include jinji (진지) for an elderly person, sura (수라) for a monarch, and me (메) for the deceased (in the ancestral rites).

[9][better source needed] It is then soaked for thirty minutes before boiling, which helps the grains cook evenly.

With unpolished brown rice and bigger grains such as yulmu (율무, Coix lacryma-jobi var.

Bap is a popular staple dish in Korea and also signifies the Culinary Corpus of Koreans (Chung et al. 2017).

It has high stickiness and sheen, hence easy to digest due to possession of adequate moisture (Chung et al. 2017).

As a result, the Bap meal signifies the Korean cultural concern for medicinal aid from natural products rather than artificial ones.

The dish remains one of the most popular in the Korean Cuisine due to its uniqueness from normal cooked rice and added nutritional values.