Easy Beef, Seaweed, and Tofu Gukbap Made with a Rice Cooker
Easy Beef, Seaweed, and Tofu Gukbap Made with a Rice Cooker
Super Simple Rice Cooker Beef, Seaweed, and Tofu Gukbap Recipe
Try making a nutritious Beef, Seaweed, and Tofu Gukbap, a hearty Korean rice soup, easily in your rice cooker by using soft tofu instead of rice. It’s a great option for those on a diet as it’s low in carbohydrates and still incredibly delicious.
Core Ingredients- Beef for soup (60g)
- Dried seaweed, cut (2 Tbsp)
- Tofu (125g, firm or pan-frying type)
- Soup soy sauce (1 Tbsp)
- Fish sauce (1 Tbsp)
- Sesame oil (1 Tbsp)
- Hot water (250ml)
Cooking Instructions
Step 1
In the inner pot of your rice cooker, add 60g of beef cut into bite-sized pieces. Mix in 1 Tbsp soup soy sauce, 1 Tbsp fish sauce, and 1 Tbsp sesame oil. Then, use the ‘reheat’ or ‘cook’ function for 9 minutes to cook the beef. This step helps to develop the rich flavor of the beef.
Step 2
After 9 minutes of reheating, check the beautifully cooked beef.
Step 3
Add 2 Tbsp of cut dried seaweed to the inner pot and mix well. This allows the soft texture and savory flavor of the seaweed to infuse into the broth.
Step 4
Crumble 125g of firm tofu (or tofu suitable for pan-frying) using a fork or a masher, and add it to the rice cooker. The tofu will blend with the broth, adding a lovely creamy texture.
Step 5
Carefully pour 250ml of freshly boiled hot water into the inner pot. Gently stir with a spatula or spoon to ensure all ingredients are well combined.
Step 6
Now, run the rice cooker’s ‘reheat’ or ‘cook’ function again for 9 minutes. This allows all the ingredients to heat through and the flavors to meld beautifully, completing the Gukbap.
Step 7
Your warm and nutritious Beef, Seaweed, and Tofu Gukbap is ready! Enjoy. You can optionally add minced garlic or a pinch of black pepper to taste.
