Spicy and Hearty Beef Soup (Gukbap)
Heartwarming Beef Soup Recipe #BeefGukbap #KoreanSoup #Homemade
On a day when you crave a steaming hot bowl of soup, this beef gukbap, served with freshly cooked rice and plenty of ingredients, will warm you from the inside out. Its deep, rich broth and generous fillings make it a truly satisfying meal.
Main Ingredients- Beef (for soup or sirloin) 400g
- Napa Cabbage 4 leaves
- Radish 2 pieces (approx. 1/4 of a medium radish)
- Enoki Mushrooms 1/2 pack
- Kelp 1 piece (approx. 10x10cm)
Seasoning Ingredients- Soup Soy Sauce 2 Tbsp
- Minced Garlic 1 Tbsp
- Ginger Juice 1 Tbsp
- Doenjang (Soybean Paste) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 5 Tbsp (adjust to taste)
- Fish Sauce (Anchovy) 5 Tbsp
- Sesame Oil 1/2 Tbsp
- Ground Black Pepper 1/2 tsp
- Soup Soy Sauce 2 Tbsp
- Minced Garlic 1 Tbsp
- Ginger Juice 1 Tbsp
- Doenjang (Soybean Paste) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 5 Tbsp (adjust to taste)
- Fish Sauce (Anchovy) 5 Tbsp
- Sesame Oil 1/2 Tbsp
- Ground Black Pepper 1/2 tsp
Cooking Instructions
Step 1
First, prepare all the ingredients for the gukbap. You’ll need 400g of beef (for soup or sirloin), 4 leaves of napa cabbage, 2 pieces of radish, 1/2 pack of enoki mushrooms, and 1 piece of kelp for the broth. If you like it extra spicy, a stalk of green onion will also be a great addition.
Step 2
Prepare the cabbage. Bring a pot of water to a boil and add 1/2 Tbsp of coarse sea salt. Submerge the cabbage leaves with the thicker stem-end facing down and blanch for 2-3 minutes until slightly softened. Immediately transfer the blanched cabbage to cold water to cool, then squeeze out any excess water and set aside.
Step 3
Slice the radish and cabbage into bite-sized pieces. Cut the radish into approximately 0.5cm thick, flat slices. Stack the 4 napa cabbage leaves, cut them in half lengthwise, and then slice them into roughly 1cm wide strips.
Step 4
Prepare the beef. If using sirloin, cut it into bite-sized pieces. If any part of the beef is too thick, slice it thinly against the grain. In a bowl, combine the beef with 2 Tbsp of soup soy sauce, 1 Tbsp of minced garlic, 1 Tbsp of ginger juice, 1 Tbsp of doenjang (soybean paste), and 2 Tbsp of gochugaru (Korean chili flakes). Mix well to marinate the beef. Adding doenjang enhances the depth and savory flavor of the broth.
Step 5
Add the sliced radish and cabbage to the marinated beef. Mix in 1/2 tsp of ground black pepper, 1/2 Tbsp of sesame oil, and drizzle in 1 Tbsp of grapeseed oil. Toss everything together until well combined.
Step 6
Now, stir-fry the marinated beef and vegetables over high heat. Cook for 2-3 minutes, stirring occasionally, until the vegetables are slightly softened and the beef is partially cooked. This step helps to bring out the savory flavors of the ingredients.
Step 7
It’s time to add the broth ingredients and simmer. Pour 2 liters of water into the pot with the stir-fried ingredients. Add the piece of kelp. Cover the pot and bring it to a boil over high heat. Remember to remove the kelp once the water starts boiling to prevent the broth from becoming cloudy.
Step 8
Prepare the enoki mushrooms and green onion. Trim the roots off the enoki mushrooms, cut them in half lengthwise, then gently pull apart any clumped pieces. Cut the green onion into 2cm lengths, and for the thicker white parts, slice them into 4-5 wedges.
Step 9
Once the broth is boiling, add the prepared enoki mushrooms and green onion. After adding these, reduce the heat to medium.
Step 10
Stir everything gently to ensure the ingredients are well combined. Continue to simmer over medium heat for about 10 minutes, allowing the mushrooms and green onions to soften and the flavors to meld into the broth.
Step 11
Finally, adjust the seasoning to your taste. Taste the broth and if it needs more spice and flavor, add the remaining 3 Tbsp of gochugaru and 5 Tbsp of fish sauce. Stir well and let it simmer for a few more minutes until the flavors are fully incorporated. Your delicious Beef Gukbap is now ready! Serve hot with a bowl of freshly cooked rice and enjoy!
