South Korea
Spicy beef rice soup (Sogogi-gukbap)
Beef, radish, soybean sprouts and green onion simmered in a gochugaru broth, with rice.
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South Korea
Beef, radish, soybean sprouts and green onion simmered in a gochugaru broth, with rice.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Cooking pot · Stirring spoon · Fine-mesh strainer
6 clear steps
A stock pot, a sieve, a clean slicing board and a small bowl. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
Cover the beef with extra cold water and soak for 30 minutes in the refrigerator, then drain. This is a source preparation choice, not a safety treatment. Bring the separate 2000 g water to a boil in a stock pot. Add beef, radish, green onion, whole garlic and whole peppercorns.
Lower to a gentle simmer for about 30 minutes, skimming foam. The beef must be fully cooked; check at least 63 C at its center and allow at least a 3-minute rest. Remove the beef, radish and green onion to clean dishes. Strain the stock while still hot using a sieve; do not wait for a large pot to cool on the counter.
Slice the beef and radish about 5 mm thick into 2.5 cm pieces; cut the cooked green onion into 2 cm pieces. Rinse the soybean sprouts and discard damaged ones. Mix gochugaru, soup soy sauce, sesame oil, minced garlic and salt; coat the beef and radish with this mixture.
Heat the 24 g neutral oil in the pot, then stir-fry the seasoned beef and radish for about 1 minute without burning the chile powder. Add 1200 g strained stock, bring to a boil, then add sprouts and the reserved cooked green onion. Simmer gently for about 30 minutes, until the sprouts are fully cooked.
Divide 920 g hot rice between four bowls and serve the soup alongside or over it. Any surplus stock is separate from the recipe: cool promptly in shallow containers and refrigerate within two hours, not until a deep pot is completely cold.
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