| Bunsik | |
 | |
| Korean name | |
|---|---|
| Hangul | 분식 |
| Hanja | 粉食 |
| Revised Romanization | bunsik |
| McCune–Reischauer | punsik |
| IPA | [pun.ɕik̚] |
Bunsik (Korean: 분식) is a generic term used to refer to inexpensiveKorean dishes available atbunsikjeom (분식점) orbunsikjip (분식집) snack restaurants.[1] Since the termbunsik literally means "food made from flour," foods such asramyeon (라면; noodle soup) andbread can be consideredbunsik. 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 asgimbap,tteokbokki,ramyeon,rabokki (tteokbokki withramyeon),sundae,eomuk,twigim, and others. Onebunsikjip chain is called "Gimbap Cheonguk".[2]
During the 1960s,rice was scarce inSouth Korea, and the government was prompted to promotebunsik 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. This effort lasted until 1976.[3]
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