Hearty Beef and Vegetable Rice Soup (Gukbap)
A Comforting Bowl of Korean Beef Soup with Rice: Jangter Gukbap Recipe #ChamdeulrimRiceRecipe
Have you ever watched historical Korean dramas and longed for a steaming bowl of gukbap served at a traditional tavern? This recipe brings that comforting experience right to your kitchen! We’re making Jangter Gukbap, a hearty and refreshing beef soup packed with assorted vegetables. The delightful textures of the vegetables and the clean, savory broth make it the perfect companion to a warm bowl of rice. It’s a deeply satisfying meal that warms you from the inside out.
Main Ingredients
- Beef (for soup) 200g
- Cooked Rice 4 bowls
- Young Napa Cabbage (Eolgal-i Baechoo) 300g
- Bean Sprouts 100g
- Boiled Fernbrake (Gosari) 100g
- Shiitake Mushroom Caps 2ea
- Scallion 1 stalk
- Cheongyang Pepper (Korean Red Pepper) 1ea
- Sesame Oil 1 Tbsp
Seasoning
- Minced Garlic (from 3 cloves) 1 Tbsp
- Doenjang (Korean Soybean Paste) 1 Tbsp
- Gochujang (Korean Chili Paste) 1/2 Tbsp
- Soup Soy Sauce (Guk-ganjang) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Black Pepper, a pinch (2 shakes)
- Salt 1 Tbsp (for seasoning)
Anchovy Broth Base
- Anchovy Broth Pack 2ea
- Radish 1 piece (approx. 50g)
- White parts of Scallions 1-2 stalks
- Shiitake Mushroom Stems 2ea
- Whole Garlic Cloves 3
- Water 2.5 liters
- Minced Garlic (from 3 cloves) 1 Tbsp
- Doenjang (Korean Soybean Paste) 1 Tbsp
- Gochujang (Korean Chili Paste) 1/2 Tbsp
- Soup Soy Sauce (Guk-ganjang) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Black Pepper, a pinch (2 shakes)
- Salt 1 Tbsp (for seasoning)
Anchovy Broth Base
- Anchovy Broth Pack 2ea
- Radish 1 piece (approx. 50g)
- White parts of Scallions 1-2 stalks
- Shiitake Mushroom Stems 2ea
- Whole Garlic Cloves 3
- Water 2.5 liters
Cooking Instructions
Step 1
Start by cooking the rice. For perfectly fluffy and slightly sticky rice that complements the soup, soak the rice in water for about 20 minutes before cooking. Soaking the rice not only improves texture but also increases its GABA content, which is beneficial for adult health.
Step 2
In a large pot, combine 2.5 liters of water, 2 anchovy broth packs, 1 piece of radish (cut into chunks), the white parts of 1-2 scallions, 2 shiitake mushroom stems, and 3 whole garlic cloves. Bring to a boil over medium-high heat, then reduce to medium and simmer for 15-20 minutes to create a rich and clear anchovy broth. Strain the broth, discarding the solids.
Step 3
Prepare the fernbrake: trim any tough parts from the boiled fernbrake and cut it into bite-sized pieces. Rinse it well. Thoroughly wash the bean sprouts.
Step 4
Slice the shiitake mushroom caps into bite-sized pieces. Thinly slice the scallion and cheongyang pepper diagonally. Finely mince the 3 garlic cloves for the seasoning.
Step 5
Blanch the young napa cabbage in boiling water for about 2 minutes. Immediately rinse under cold water to maintain crispness, squeeze out excess water, and cut into manageable pieces. In a bowl, combine the blanched cabbage with 1 Tbsp minced garlic, 1 Tbsp doenjang, 1/2 Tbsp gochujang, 2 Tbsp soup soy sauce, and 1 Tbsp gochugaru. Gently massage the seasoning into the cabbage until evenly coated.
Step 6
Heat 1 Tbsp of sesame oil in a pot over medium heat. Add the 200g of beef and stir-fry until it’s no longer pink. Searing the beef well will enhance its flavor and remove any gamey notes.
Step 7
Once the beef is browned, pour in the prepared anchovy broth. Bring it to a boil, then reduce the heat to medium, cover, and simmer for about 5 minutes. This allows the beef flavors to meld into the broth.
Step 8
Add the seasoned young napa cabbage and the sliced shiitake mushrooms to the simmering broth. Once it returns to a boil, cover again and continue to simmer over medium heat for 20 minutes, allowing the vegetables to soften and the flavors to deepen.
Step 9
Add the rinsed bean sprouts and the prepared boiled fernbrake to the pot. Cover and continue to cook over medium heat for another 10 minutes, until the bean sprouts are tender-crisp and the fernbrake has absorbed the flavors.
Step 10
Season the soup. Add 1 Tbsp of salt and a pinch of black pepper (about two shakes). Stir in the sliced scallions and cheongyang peppers, and simmer briefly to infuse their aroma. Adjust seasoning with more salt if needed, to your taste.
Step 11
To serve, ladle a generous amount of the steaming hot soup and its hearty ingredients into a large bowl over a portion of the fluffy rice. Mix the rice into the soup and enjoy this incredibly warming and satisfying Korean comfort food!
