📝 About This Recipe
Gukbap, literally translating to 'soup rice,' is the quintessential Korean soul food—a steaming bowl of rich, clear broth and tender brisket served over fluffy white rice. This version, Sogo-gi Muguk (Beef and Radish Soup), captures the delicate balance of savory umami and the natural sweetness of Korean radish. It is a deeply restorative dish that embodies the warmth of a Korean home kitchen, perfect for chilly evenings or as a traditional restorative breakfast.
🥗 Ingredients
The Broth Base
- 1 lb Beef Brisket (soaked in cold water for 20 minutes to remove excess blood)
- 12 oz Korean Radish (Mu) (peeled and sliced into thin 1-inch squares)
- 10 cups Water (filtered is best for a clean broth)
- 2 pieces Dried Kelp (Dashima) (roughly 2x2 inches each)
Seasonings and Aromatics
- 4 cloves Garlic (finely minced)
- 2 tablespoons Soup Soy Sauce (Guk-ganjang) (lighter in color and saltier than regular soy sauce)
- 1 tablespoon Fish Sauce (adds deep umami complexity)
- 1 tablespoon Toasted Sesame Oil (for searing the beef)
- to taste Salt and Black Pepper (freshly cracked pepper is preferred)
The Foundation and Garnish
- 4 cups Short-grain White Rice (cooked and steaming hot)
- 3 stalks Green Onions (finely chopped on a bias)
- optional Korean Red Chili Flakes (Gochugaru) (for those who prefer a spicy kick)
👨🍳 Instructions
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1
Begin by prepping the beef. Drain the soaked brisket and pat it dry with paper towels. Cut the beef into bite-sized, thin rectangular slices against the grain to ensure maximum tenderness.
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2
Prepare the Korean radish by peeling the skin and slicing it into thin, bite-sized squares (approximately 1 inch wide and 1/8 inch thick). These thin slices will cook quickly and absorb the beef flavor.
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3
In a large, heavy-bottomed pot or Dutch oven, heat the toasted sesame oil over medium heat. Add the sliced beef and a pinch of black pepper.
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4
Sauté the beef until it is mostly browned on the outside, about 3-4 minutes. This step creates a fond on the bottom of the pot which adds immense depth to the soup.
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5
Add the sliced radish to the pot with the beef. Continue to sauté for another 2-3 minutes until the radish edges become slightly translucent.
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6
Pour in the 10 cups of water and add the dried kelp (dashima). Turn the heat up to high and bring the mixture to a vigorous boil.
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7
Once boiling, use a fine-mesh skimmer or a spoon to remove any gray foam or impurities that rise to the surface. This is crucial for a clear, clean-tasting broth.
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8
Remove the kelp after 10 minutes of boiling to prevent the broth from becoming slimy. Reduce the heat to medium-low, cover with a lid, and simmer for 45-50 minutes.
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9
After the long simmer, the beef should be very tender. Stir in the minced garlic, soup soy sauce, and fish sauce.
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10
Taste the broth. Add salt as needed to reach your preferred seasoning level. Let it simmer for another 5 minutes to allow the seasonings to meld.
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11
Prepare your serving bowls by placing a generous scoop of hot, cooked rice in the bottom of each bowl.
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12
Ladle the hot soup, including plenty of beef and radish slices, directly over the rice. The rice will begin to absorb the flavorful broth immediately.
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13
Garnish heavily with the chopped green onions and a sprinkle of black pepper or gochugaru if desired. Serve immediately while piping hot.
💡 Chef's Tips
If you cannot find Korean Mu, Daikon radish is a suitable substitute, though Mu is denser and sweeter. Always soak the beef in cold water first; this is a traditional Korean technique that ensures the clearest possible broth without a 'bloody' aftertaste. Do not skip the Soup Soy Sauce (Guk-ganjang); it provides a unique salty-savory profile that regular soy sauce cannot replicate. For the best texture, use rice that is slightly 'dry' or a day old, as it holds its shape better when submerged in the hot soup. If the soup reduces too much during the long simmer, feel free to add an extra cup of water to maintain the volume.
🍽️ Serving Suggestions
Serve with a side of well-fermented Kkakdugi (cubed radish kimchi); the crunch and acidity perfectly cut through the rich beef broth. A side of seasoned seaweed (Gim) can be crumbled over the top for extra saltiness and texture. Pair with a chilled glass of Barley Tea (Bori-cha) to cleanse the palate between bites. Provide a small dish of salted shrimp (Saewoo-jeot) on the side for guests to adjust the saltiness and umami to their liking.