Korean rice soup, or Gukbap (국밥), is the ultimate comfort food—deeply flavorful, nourishing, and satisfying. You may have seen it recently featured on NYT Cooking, but today, I’m sharing the authentic version, just like my grandma makes it.
There are many versions of Gukbaps from different regions in Korea. But this Gyeongsang-do style beef radish soup (소고기무국) is one of the most beloved variations, known for its rich, savory broth, a hint of spice, and refreshing notes from radish and bean sprouts. And of course, it’s served the traditional way—rice in the bowl, hot soup poured over—just like you’d find at rice soup stalls at Korean market stalls.
What is Gukbap?
Gukbap (국밥) literally means “soup rice,” referring to a dish where rice is either served in or alongside a steaming bowl of broth. It’s a staple in Korean cuisine, with variations across different regions: from Sundaegukbap (blood sausage soup rice) to Dwaeji Gukbap (pork rice soup). Today’s version, Sogogi Muguk (beef radish soup), is a classic from the Gyeongsang-do region.
The beauty of gukbap is in its deep, layered flavors. The broth is rich from beef, subtly sweet from radish, and lightened by crisp bean sprouts. A touch of gochugaru (Korean red chili powder) adds warmth, but the spice doesn’t overpower, just enough to keep it cozy.
Why You’ll Love This Recipe
- Authentic Grandma’s Recipe – This isn’t just any gukbap, but it’s the real deal from my family 🙂
- Rich, Deep Flavor – A perfect balance of savory, slightly spicy, and refreshing.
- Perfect for Cold Days – Nothing beats a steaming bowl of gukbap when you need something cozy and nourishing!
Ingredients You’ll Need
To keep things simple, I’ve listed all the ingredients and measurements in the recipe card below. But here are the key players:
- Beef brisket (or flat iron steak) – Deepens the broth with rich umami.
- Korean radish (무) – The star ingredient, giving the soup a naturally sweet and refreshing taste. Living in Europe, I can never find Korean radish here, so I substituted with Daikon Radish, which works very well in this soup!
- Soybean sprouts (콩나물) – Adds crunch and balances the richness. If you can’t get Soybean sprouts, regular bean sprouts (or mung bean sprouts) can be a good substitute!
- Guk-ganjang (Korean light soy sauce) & Anchovy fish sauce – These two create a deep, savory umami. If you can’t get Korean light soy sauce, then you can also use regular soy sauce for this soup too.
- Gochugaru (Korean red chili powder) – Just a hint for warmth and color.
- Green onion & garlic – Essential aromatics to complete the dish.
How to Make Gukbap (Spicy Beef & Radish Soup with Rice)
1. Prep the Ingredients
Before we start cooking, let’s prepare the ingredients.
- Radish: Cut into chunky pieces, rotating the radish as you slice—it gives the broth a better texture.
- Soybean sprouts: Trim off the “heads” for a cleaner taste. This step is optional but makes a difference!
- Green onions: Halve lengthwise and cut into 4-5 cm pieces.
- Beef: Slice against the grain into bite-sized pieces. Brisket is best, but I’m used flat iron steak, which is also a good option.
2. Sauté the Beef and Radish
Heat sesame oil in a pot over medium heat. Add the beef and sauté until slightly browned and some fat is released. Then, toss in the radish chunks, gochugaru (1.5 tbsp), and guk-ganjang (Korean light soy sauce, 1.5 tbsp) stirring for a minute or two. This builds a rich base for the broth—but be careful not to burn the chili powder, as it can turn bitter.
3. Build the Broth
Pour in 5 cups of water and add a large sheet of dried kelp (also known as dashima or kombu) to create a deep, umami-packed broth. Bring to a boil, then lower the heat and simmer for 5 minutes. Don’t skim the foam—it’s where all the good flavor is!
4. Add Vegetables & Seasoning
Remove the kelp, then add the soybean sprouts, green onions, and minced garlic. For seasoning, stir in anchovy fish sauce (1 tbsp). Let this simmer for another 20 minutes. By now, you’ll notice a layer of chili oil floating on top—that’s all the flavor! Season with black pepper and salt to taste before serving.
5. Serve It Gukbap Style
To enjoy it the traditional gukbap way, place steamed rice in your serving bowl first, then pour the hot soup over. Take out a ladle of the soup, then refill it with hot broth from the pot again—this is how it’s done in Korean market stalls to keep the soup extra warm.
Gukbap (Spicy Beef and Radish Soup with Rice), a.k.a., Korean Soup Rice
Equipment
- 1 1 stainless pot (around 2-2.5 liter by volume; half a gallon) any pots like cast iron pots (like Le Creuset or Staub pots) can be used
Ingredients
- 300 g Korean radish (or daikon) ⅔ lb.
- 200 g beef brisket (or flat iron steak) ½ lb.
- 120 g soybean sprouts (or mung bean sprouts) 4 oz.
- 1 bunch green onion around 100g (3.5 oz)
- 1 tablespoon sesame oil
- 1 ½ tablespoons gochugaru (Korean red chili powder)
- 1 ½ tablespoons guk-ganjang (Korean light soy sauce)
- 5 cups water
- 1 large piece dried kelp (kombu/dashima)
- 1 taablespoon minced garlic
- 1 tablespoon anchovy sauce
- black pepper and salt to taste
- steamed rice (for serving)
Instructions
Prep the Ingredients
- Radish: Cut into chunky pieces, rotating the radish as you slice, it gives the broth a better texture.
- Soybean sprouts: Trim off the "heads" for a cleaner taste. This step is optional but makes a difference!
- Green onions: Halve lengthwise and cut into 4-5 cm (2 inch) pieces.
- Beef: Slice against the grain into bite-sized pieces.
Sauté the Beef and Radish
- Heat sesame oil in a pot over medium heat. Add the beef and sauté until slightly browned and some fat is released.
- Then, toss in the radish chunks, gochugaru (1.5 tbsp), and guk-ganjang (Korean light soy sauce, 1.5 tbsp), stirring for a minute or two (this builds a rich base for the broth—but be careful not to burn the chili powder, as it can turn bitter).
Build the Broth
- Pour in 5 cups of water and add a large sheet of dried kelp (also known as dashima or kombu) to create a deep, umami-packed broth. Bring to a boil, then lower the heat and simmer for 5 minutes. Don’t skim the foam—it’s where all the good flavor is!
Add Vegetables & Seasoning
- Remove the kelp, then add the soybean sprouts, green onions, and minced garlic. For seasoning, stir in anchovy fish sauce (1 tbsp). Let this simmer for another 20 minutes. By now, you’ll notice a layer of chili oil floating on top, that’s all the flavor! Season with black pepper and salt to taste before serving.
Serve It Gukbap Style
- To enjoy it the traditional gukbap way, place steamed rice in your serving bowl first, then pour the hot soup over. Take out a ladle of the soup, then refill it with hot broth from the pot again, this is how it’s done in Korean market stalls to keep the soup extra warm.
Gukbap FAQs
How should I store Gukbap?
Gukbap is one of those dishes that actually tastes even better the next day as the flavors deepen overnight. So that’s why I always make it in bigger batches!
To store leftovers (of course, without rice but just the soup), let the soup cool completely before transferring it to an airtight container and refrigerating it. It will keep well for 3-4 days. When reheating, bring it to a simmer on the stove and adjust seasoning if needed.
Can I freeze the soup?
Yes! If you want to freeze it, you can! Pour the cooled soup into an airtight container and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
Can I make this soup spicier?
Absolutely! If you prefer a spicier version, increase the amount of gochugaru (Korean red chili powder) or add a bit of sliced spicy chili pepper (like jalapenos) before finishing.
What can I serve with Gukbap?
Gukbap is often served with traditional Korean side dishes (banchan). Some great options include kimchi, kkakdugi (cubed radish kimchi), or namul (simple seasoned vegetable side).
Can I use a different cut of beef?
Yes! While brisket is traditional for deep flavor, you can also use flank steak, shank, or even short ribs for a slightly richer broth.
My Final Thoughts
The rice soaks up the warmth and flavor of the broth, making each spoonful comforting and satisfying. A hint of spice from gochugaru, the refreshing savoriness of radish, green onion, and bean sprouts, and the rich beef broth all come together in perfect harmony. It’s truly the kind of soup that hugs you from the inside.
If you try this Korean Rice Soup (Gukbap), let me know how it turns out! Leave a comment below or tag me on Instagram @taeyonne. Happy cooking! 😊
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