Beef and Radish Gukbap

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.

• Prep time: 20 min
• Cook time: 70 min
• Difficulty: Medium
• Calories: 670
• Protein: 38 g
• Carbs: 69 g
• Fat: 32 g

Ingredients

• 600 g Beef chuck ( thinly sliced )
• 400 g Korean radish ( in thin square slices )
• 300 g White rice ( steamed )
• 1 tbsp Sesame oil
• 2 tbsp gochugaru
• 4 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 3 tbsp Korean soy sauce
• 2 L Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Base preparation

   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. Searing the meat

   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. Simmering the broth

   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. Final seasoning

   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. Serving

   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.

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Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The broth is even better the next day once the flavors have infused.