However, the modern definition of the term also includes other dishes served at bunsik restaurants that can be had in large portions at low prices, such as gimbap, tteokbokki, ramyeon, rabokki (tteokbokki with ramyeon), sundae, eomuk, twigim, and others.

[2] During the 1960s, rice was scarce in South Korea, and the government was prompted to promote bunsik as an alternative.

[3] Committees were set up in each region to encourage public organizations, schools, and government offices to lead the movement.

Restaurants were guided to use more barley and wheat flour while sales of rice-based foods were banned on certain days of the week.

Government run restaurants in official buildings were banned from selling rice dishes altogether.