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 porcje
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 ząbek garlic minced; 3 łyżka soy sauce; 1 łyżka sesame oil; 0,5 łyżeczka black pepper; 1,5 l water; 4 szklanka cooked rice hot; 2 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 20 min
Porcje: 4
Trudność: Średni
Na porcję: 721 kcal

Informacja o alergenach: może zawierać gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 gbeef brisket, cut into 1-inch pieces
300 gdaikon radish, peeled and sliced into 1/2-inch thick pieces
4 ząbekgarlic, minced
3 łyżkasoy sauce
1 łyżkasesame oil
0,5 łyżeczkablack pepper
1,5 lwater
4 szklankacooked rice, hot

garnish

2 szt.green onion, chopped

Sprzęt

ladle · large pot · cutting board · knife · serving bowls

Sposób przygotowania

Krok po kroku

1
In a large pot, combine the beef brisket, minced garlic, soy sauce, sesame oil, and black pepper.
Około 2 min
Wskazówka kucharza: Marinating the beef for an extra 15-20 minutes can enhance the flavor.
2
Stir the ingredients well to coat the beef evenly.
Około 1 min
3
Add the water to the pot and bring it to a boil over medium-high heat.
Około 10 min
4
Once boiling, reduce the heat to low, cover the pot, and simmer for 40 minutes.
Około 40 min
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Około 1 min
7
To serve, place a portion of hot cooked rice into individual serving bowls.
Około 1 min
Wskazówka kucharza: Traditional Gukbap often uses a ttukbaegi (earthenware pot) to keep the soup hot.
8
Ladle the hot beef and radish soup over the rice.
Około 1 min
9
Garnish with chopped green onion before serving.

Na porcję

Wartości odżywcze

57%Ocena

Kalorie: 721,2kcal
Białko: 41,1g
Węglowodany: 82,2g
Tłuszcz: 23,4g
Błonnik: 3,7g
Cukry: 2,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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