Main CourseDinner

Korean Beef and Radish Soup with Rice (Gukbap)

Name: Korean Beef and Radish Soup with Rice (Gukbap)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: korean
Ingredients: 500 g beef brisket cut into 1-inch pieces; 300 g daikon radish peeled and sliced into 1/2-inch thick pieces; 4 clove garlic minced; 3 tbsp soy sauce; 1 tbsp sesame oil; 0.5 tsp black pepper; 1.5 l water; 4 cup cooked rice hot; 2 pcs green onion chopped

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

500 gbeef brisket, cut into 1-inch pieces
300 gdaikon radish, peeled and sliced into 1/2-inch 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

57%Score

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

Storage

Store leftover Gukbap (soup and rice separated) in an airtight container in the refrigerator.

Reheating

Reheat the soup gently on the stovetop or in the microwave until hot, then combine with freshly heated rice.