Rich Beef and Vegetable Soup (Gukbap)
Boost Immunity This Season with Hearty Market-Style Beef Soup (Gukbap)
As the weather turns crisp in the mornings and evenings, warm up with a bowl of healthy and nourishing beef soup. This hearty market-style gukbap is perfect for preventing colds and boosting your immunity during the changing seasons.
Main Ingredients for Market-Style Beef Soup
- 400g beef for soup (e.g., brisket, shank)
- 1 large bowl of radish (approx. 200g)
- 1 handful of blanched radish greens (approx. 50g)
- 50g dried pumpkin
- 1 handful of bean sprouts (approx. 50g)
- 1 medium onion
- 1 stalk green onion, chopped
- 2 cloves garlic
- Pinch of fresh ginger, minced (approx. 1/2 tsp)
- 2 Tbsp sesame oil
Flavor Enhancing Seasonings
- 10 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce (Tuna extract)
- 3 Tbsp red pepper flakes (Gochugaru)
- Flower salt (for seasoning)
- 2.7 liters water
- 10 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce (Tuna extract)
- 3 Tbsp red pepper flakes (Gochugaru)
- Flower salt (for seasoning)
- 2.7 liters water
Cooking Instructions
Step 1
Soak the dried pumpkin in lukewarm water for about 30 minutes until it softens. Avoid using hot water.
Step 2
Rinse the beef for soup under cold running water and soak it for at least 30 minutes to remove any blood. Changing the water once or twice will result in a clearer broth.
Step 3
Prepare all the ingredients for the soup. Cut the radish into large chunks, thinly slice the onion, and chop the blanched radish greens into bite-sized pieces.
Step 4
Cut the radish into thick, generous pieces, about 1cm thick. Slice the onion coarsely, and trim the tough stems from the blanched radish greens before cutting them into manageable sizes.
Step 5
Finely mince the 2 cloves of garlic. Chop the green onion into rounds. Finely mince a small amount of fresh ginger.
Step 6
Heat 2 tablespoons of sesame oil in a pot over medium heat. Add the blood-removed beef and stir-fry until it’s browned on the outside. Then, add the thickly sliced radish and sauté lightly. Pour in half of the water (about 1.3 liters) and bring to a boil. Skim off any foam that rises to the surface, reduce the heat to medium, and simmer for about 10 minutes to extract the broth.
Step 7
After 10 minutes, add the soaked dried pumpkin and the prepared radish greens. Pour in the remaining 1.4 liters of water and bring it back to a boil over high heat.
Step 8
Once the broth is boiling, add the minced ginger, sliced onion, and red pepper flakes. Let it simmer gently until all the ingredients are tender, about 20-30 minutes. This slow cooking process develops a deep flavor.
Step 9
When the radish and radish greens are tender, add the minced garlic and simmer for a few more minutes. Next, add 10 tablespoons of soup soy sauce and 2 tablespoons of fish sauce to season. Be mindful that soup soy sauce can be quite salty, so taste and adjust as needed.
Step 10
Continue to simmer until all the ingredients are thoroughly cooked and tender, allowing the flavors to meld. Taste the soup and adjust the seasoning with flower salt if necessary. Simmer for another 5 minutes to ensure the flavors are well-infused.
Step 11
Add the chopped green onions.
Step 12
Finally, add the bean sprouts and cook for about 3-5 minutes uncovered, until the bean sprouts are crisp-tender. Avoid overcooking, as they can become mushy.
Step 13
Your rich and savory beef soup (Gukbap) is now complete. The flavor deepens beautifully as it simmers.
Step 14
Ladle the hot soup into individual earthenware bowls (ttukbaegi). For an extra kick, garnish with chopped chili peppers and a sprinkle of black pepper, if desired. This market-style beef soup tastes even better when reheated, so enjoy your delicious homemade gukbap!
