In the art piece, a barmaid is serving the dish while a customer opens a pouch to pay for his meal.

[5] Due to the frequency of these rituals, a meat-eating culture developed and meat based soups, like gukbap, became popular.

[5] The broth is made by boiling down pork bones to create a cloudy, translucent, or clear appearance.

In the Japanese colonial period, gukbap began to gain popularity as a common delivery food.

According to a magazine published in 1929, the owners of gukbap diners were often people of low social status, so it was not easy for those who were once aristocrats to eat it with confidence.

Until the 1970s, when there were no refrigerators and heating cabinets, once the rice was cooked, it was spread flat on a wicker tray and stored in a cool place.