Baek Jong Won’s Kimchi Gukbap: Simple and Hearty Hangover Cure Recipe
Hearty Kimchi Gukbap simmered with Spicy and Sweet Kimchi, the Perfect Hangover Cure!
Introducing Baek Jong Won’s Kimchi Gukbap recipe, perfect for relieving a hangover or as a satisfying meal. We’ve previously shared recipes for Stir-fried Kimchi and Kimchi Stew (Kimchi Pork Stew). Now, here’s a super simple recipe for hot and deeply flavored Kimchi Gukbap, perfect for mixing with rice! Anyone can easily follow this to enjoy a restaurant-quality taste at home.
Essential Ingredients
- A generous amount of well-fermented Kimchi Gukbap (sour kimchi makes it even more delicious!)
- 1/4 Radish (cut into large pieces)
- 1/2 Onion (cut into large pieces)
- 100g Beef for stew
- 1 bowl of cooked Rice
Cooking Instructions
Step 1
First, prepare the Kimchi. If your kimchi is well-fermented and slightly sour, it will add a deeper flavor to the gukbap. If it’s too spicy or sour, you can rinse it lightly in cold water to adjust the tanginess.
Step 2
Squeeze out excess water from the rinsed kimchi, then cut it into bite-sized pieces (about 2-3 cm). Cutting it too small might reduce the texture, so aim for a moderate size.
Step 3
Cut the radish into large, thick squares, about 1cm thick. If they are too thick, they will take longer to cook, so aim for a suitable thickness. Slice the onion into large pieces similar to the radish. Pat the beef for stew dry with paper towels to remove excess blood, which prevents a gamey smell in the broth.
Step 4
Use a ttukbaegi (earthenware pot) to enhance the deep flavor of the gukbap. Add 1 tablespoon of sesame oil to the ttukbaegi, add the prepared beef, and stir-fry over medium heat until the surface is cooked. Break up the beef clumps as you stir.
Step 5
Once the beef starts to turn white, add the thickly sliced radish and stir-fry together. Continue stir-frying until the radish becomes slightly translucent. (This step is similar to making beef and radish soup). Next, add the thickly sliced onion and stir-fry together with the beef and radish. As Chef Baek Jong Won often says, onions help remove the gamey smell from the meat and add sweetness to the broth.
Step 6
Once the ingredients are sufficiently stir-fried, pour in 500ml of water. The amount of water should be enough to cover the ingredients, but you can add a bit more from the start if you plan to add rice later. (I added a bit more water than just covering the ingredients to allow for more simmering and a slightly brothier consistency).
Step 7
Once the broth begins to boil, add 3 tablespoons of soup soy sauce, 2 tablespoons of fish sauce, and 0.5 tablespoon of minced garlic to establish the base flavor. Afterwards, taste and adjust the seasoning with salt. Using fish sauce adds umami and makes the broth even more refreshing.
Step 8
When the broth is seasoned to your liking, add the pre-cut Kimchi and let it simmer. The broth will turn a delicious color as the kimchi cooks.
Step 9
As the kimchi cooks, the broth may reduce. At this point, add a little more water to reach your desired broth consistency. Having enough broth is key to enjoying the gukbap with rice.
Step 10
Once the broth boils again, add the bowl of cooked rice and stir to break it up. Simmer for another moment until the rice grains soften slightly. Your delicious Baek Jong Won’s Kimchi Gukbap is now complete! Avoid boiling for too long after adding rice, as it can become mushy.
Step 11
Kimchi Gukbap is a complete meal on its own. The rice, hot broth, and the crisp texture of the kimchi come together for a rich and satisfying experience. The spiciness of the kimchi, the coolness of the radish, and the deep flavor of the beef broth create a harmonious blend, making it an excellent hangover remedy.
Step 12
Take a generous spoonful, including some kimchi, and savor the taste. This Baek Jong Won’s Kimchi Gukbap, with its refreshing radish and deep beef broth, is easy to make for anyone. Utilize that kimchi in your fridge and enjoy a warm, delicious bowl of Kimchi Gukbap for a hearty meal today! 🙂
