Gukbap (Spicy Beef and Radish Soup with Rice), a.k.a., Korean Soup Rice
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. 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 in Korean market stalls.
Servings: 4 people
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.