Beef and Radish Gukbap
Ingredients
- 600 gBeef chuck (thinly sliced)
- 400 gKorean radish (in thin square slices)
- 300 gWhite rice (steamed)
- 1 tbspSesame oil
- 2 tbspgochugaru
- 4 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 3 tbspKorean soy sauce
- 2 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A bright red, clear and steaming broth. The beef falls apart under the pressure of chopsticks while the radish brings a translucent and melting sweetness.
- 1
Slice the beef chuck into thin 3 cm strips. Cut the radish into thin 2 cm squares. Mince the garlic and slice the scallions, separating the white and green parts.
- 2
In a pot, heat the sesame oil. Sauté the beef with the gochugaru and the white parts of the scallions until the meat changes color and the oil turns bright red.
- 3
Add the radish and garlic. Pour in the mineral water. Bring to a boil, then lower the heat. Simmer until the radish is translucent and the meat is tender.
- 4
Pour in the Korean soy sauce. Add salt and pepper. Taste: the broth should be bold and salty, without masking the taste of the beef.
- 5
Cook the white rice separately. Serve the soup piping hot in deep bowls, sprinkled with the green parts of the scallions. The rice is traditionally eaten dipped directly into the broth.
Frequently asked questions
How do you get this dish right?
- Do not wash the radish after cutting it; its starch helps slightly bind the broth.
- If the broth reduces too much, top it up with a little hot water to maintain clarity.
How long does this dish keep?
Keeps for 3 days in the fridge. The broth is even better the next day once the flavors have infused.
