IllustrationJangteo-gukbap (Market-Style Rice Soup)
Market-style rice soup where beef, ugeoji, and soybean sprouts simmer long in a spicy seasoning.
Soups · serves 6
How many servings?
2 ingredients were scaled below straight proportion. Salt, sweetness, aromatics, oil, liquid, and deep umami all need proportionally less as the batch grows. The grey numbers show what plain multiplication would have given.
How to make it
- 1
Simmer the brisket
Bring the brisket, water, onion, and whole garlic cloves to a boil, skim the foam, and simmer over medium-low heat for 70 to 90 minutes.
- 2
Prep the ingredients
Pull the cooked brisket apart along the grain, cut the ugeoji into easy-to-eat pieces, and slice the radish and green onions.
- 3
Season and toss
Toss the ugeoji and beef with the gochugaru, guk-ganjang, fish sauce, doenjang, minced garlic, and chili oil until evenly coated.
- 4
Simmer
Add the radish and the seasoned beef and ugeoji to the broth, simmer for 30 minutes, then add the soybean sprouts and green onions and simmer 10 minutes more.
- 5
Adjust seasoning
Adjust the final seasoning with salt and black pepper and serve it with hot rice.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- If the foam isn't skimmed off the brisket, the broth stays cloudy and an off smell lingers.
- Simmering the soybean sprouts from the start for too long breaks down their texture.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
Storage
Keeps 3 days refrigerated, 1 month frozen.
thebobkim.com/en/recipe/k036 · BOBKIM
If this one looks like too much work
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