Korean Beef and Radish Soup with Rice (Gukbap)
This comforting Korean soup features tender beef and daikon radish in a savory broth, served with rice mixed directly into the bowl. It's a hearty and warming meal, perfect for any time of year.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 721 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbeef brisket, cut into 1-inch (2.5 cm) pieces
- 300 gdaikon radish, peeled and sliced into 1/2-inch (1.3 cm) thick pieces
- 4 clovegarlic, minced
- 3 tbspsoy sauce
- 1 tbspsesame oil
- 0.5 tspblack pepper
- 1.5 lwater
- 4 cupcooked rice, hot
garnish
- 2 pcsgreen onion, chopped
Equipment
ladle · large pot · cutting board · knife · serving bowls
The method
Step by step
- 1
In a large pot, combine the beef brisket, minced garlic, soy sauce, sesame oil, and black pepper.
About 2 min
Cook’s note: Marinating the beef for an extra 15-20 minutes can enhance the flavor.
- 2
Stir the ingredients well to coat the beef evenly.
About 1 min
- 3
Add the water to the pot and bring it to a boil over medium-high heat.
About 10 min
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 40 minutes.
About 40 min
Cook’s note: Skim off any foam that rises to the surface during the initial boiling to keep the broth clear.
- 5
Add the sliced daikon radish to the pot and continue to simmer for another 15 minutes, or until the radish is tender.
About 15 min
Cook’s note: The radish should be translucent and easily pierced with a fork when done.
- 6
Taste the soup and adjust seasoning if needed, adding more soy sauce or salt to your preference.
About 1 min
- 7
To serve, place a portion of hot cooked rice into individual serving bowls.
About 1 min
Cook’s note: Traditional Gukbap often uses a ttukbaegi (earthenware pot) to keep the soup hot.
- 8
Ladle the hot beef and radish soup over the rice.
About 1 min
- 9
Garnish with chopped green onion before serving.
Per serving
Nutrition
- Calories
- 721.2kcal
- Protein
- 41.1g
- Carbs
- 82.2g
- Fat
- 23.4g
- Fibre
- 3.7g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gukbap (soup and rice separated) in an airtight container in the refrigerator.
Reheat the soup gently on the stovetop or in the microwave until hot, then combine with freshly heated rice.
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