Hearty and Spicy Gyeongsang-style Beef and Radish Soup (Gukbap)
Hearty and Spicy Gyeongsang-style Beef and Radish Soup (Gukbap)
How to Make Gyeongsang-style Beef and Radish Soup and Beef Gukbap at Home
I made this beef gukbap, reminiscent of the ones sold at traditional markets. This recipe delivers a rich, comforting, and slightly spicy broth that’s perfect for a hearty meal.
Ingredients- Beef (for soup) 200g
- Fresh Bean Sprouts 250g
- Radish 1/3 medium
- Scallions 2 stalks
- Black Pepper, a dash
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
First, prepare the bean sprouts by washing them thoroughly and draining any excess water. If you enjoy a chewier texture, adding cooked bracken (gosari) can enhance the flavor even further. However, it’s perfectly fine to omit it if it’s unavailable or too expensive, as the soup will still be delicious.
Step 2
Wash the radish, then peel it. Slice the radish diagonally into thin strips, about the thickness of a pencil. Cutting it this way allows the radish to absorb the broth’s flavors beautifully.
Step 3
Wash the scallions and cut them lengthwise in half. Then, chop them into large, roughly 5-6 cm pieces. Cutting them this size ensures they release their aromatic flavor into the soup and makes for a visually appealing presentation.
Step 4
Heat a generous amount of sesame oil in a pot or deep pan. Add the beef and stir-fry until it turns a nice brown color. Season with a pinch of salt and pepper. Searing the beef beforehand locks in its juices, resulting in a more tender and flavorful meat.
Step 5
Once the beef is well browned, add 1 tablespoon of minced garlic and stir-fry together. Cooking the garlic until fragrant will help remove any gamey odors from the beef and enrich the overall flavor of the soup.
Step 6
If you have fresh ginger, add a tiny amount (about 1/4 teaspoon) and stir-fry with the beef and garlic. Ginger adds a subtle warmth and helps to further eliminate any unpleasant smells from the meat. If you don’t have fresh ginger, you can skip this step.
Step 7
Now, add the sliced radish to the pot and stir-fry it with the beef. Continue to cook until the radish starts to turn translucent and slightly tender. If your radish seems a bit bland or not sweet enough, you can add a small amount of sugar (about 1/2 teaspoon) at this stage. Stir-frying with a little sugar can significantly improve the radish’s flavor and add a touch of sweetness to the broth. If your radish is naturally sweet and flavorful, you don’t need to add sugar.
Step 8
Once the radish is partially cooked, it’s time to season the soup. Add 2 tablespoons of chili powder (gochugaru), 4 tablespoons of soup soy sauce (guk-ganjang), and 2 tablespoons of fish sauce (either anchovy or shrimp) for extra umami. Stir-fry briefly to incorporate the seasonings, being careful not to burn the chili powder. Pre-sautéing the seasonings deepens the flavor of the broth.
Step 9
Now, pour in enough water to generously cover the bean sprouts. Bring the water to a rolling boil over high heat. While waiting for the water to boil, keep the bean sprouts aside.
Step 10
Once the broth is boiling vigorously, add all the prepared bean sprouts. Then, arrange the large pieces of scallions on top of the soup.
Step 11
Let the soup boil vigorously with the lid off over medium-high heat. Continue to cook until the bean sprouts are tender and cooked through. Boiling with the lid off helps keep the broth clear and enhances its refreshing taste.
Step 12
And there you have it – a hearty and spicy beef gukbap, all cooked in one pot! Serve this generous portion with a side of kimchi or fresh pickled cabbage. Pour the steaming hot soup over a bowl of rice and enjoy this incredibly satisfying meal that will warm you from the inside out, especially on a cold day!
