**Gukbap (Beef and Bean Sprout Soup With Rice)**

Gukbap (Beef and Bean Sprout Soup With Rice)

Updated Jan. 22, 2025

Recipe Metadata

• Total Time: 1 hour 20 minutes

• Prep Time: 10 minutes

• Cook Time: 1 hour 10 minutes

Ingredients

(Adjust quantities for 4–6 servings)

• Meat: 1 pound (450g) brisket or flat iron steak (trimmed of excess fat)

• Seasonings: Salt, freshly ground black pepper, 1–2 tablespoons olive oil or untoasted sesame oil, 2 teaspoons gochugaru (Korean red pepper flakes, plus extra to taste), 2 teaspoons fish sauce (plus extra to taste)

• Aromatics & Flavorings: 1 bunch scallions (white and green parts separated), 1 head garlic (halved crosswise), 3 dry-packed sun-dried tomatoes (or 1 small piece dried kelp, optional for umami)

• Vegetables: ½ pound (225g) red radishes (halved) or Korean radish (cut into thick slices), 4 ounces (115g) bean sprouts (1½ cups, rinsed and drained)

• Serving: Steamed white rice (for each bowl), reserved green scallion ends (for garnish)

Preparation

Step 1: Sear the Meat

Pat the steak dry with paper towels (to ensure even browning). Season both sides generously with salt and black pepper. Heat a medium, heavy-bottomed saucepan over medium-high heat until very hot. Add oil to coat the bottom, then carefully place the meat in the pan. Sear undisturbed for 3–4 minutes until deep golden-brown, then flip and sear the remaining sides (total 8–10 minutes). Transfer to a plate, reserving accumulated juices.

Step 2: Build the Broth

Thinly slice the green ends of the scallion bunch (reserve for garnish, ~¼ cup). Halve the scallion whites and add to the saucepan with the split garlic, sun-dried tomatoes, gochugaru, and fish sauce. Pour in 8 cups water, then bring to a rolling boil over high heat. Season with a pinch of salt.

Step 3: Simmer the Base

Return the seared meat and its juices to the pan. Reduce heat to medium-low, cover partially, and simmer until fragrant (30 minutes). Add radishes and bean sprouts, continuing to simmer until vegetables are tender (radishes pierce easily with a fork) and the meat bounces slightly when prodded (15–20 minutes).

Step 4: Rest and Slice the Meat

Transfer the meat to a cutting board to cool 5–10 minutes. Taste the broth and adjust seasoning (add salt, gochugaru, or fish sauce as needed). Optionally, discard the larger aromatics (scallions, garlic, tomatoes) using a slotted spoon, leaving radishes and bean sprouts. Once cool enough to handle, thinly slice the meat against the grain (perpendicular to muscle fibers) and return to the pot.

Step 5: Serve

Scoop ½–1 cup steamed rice into each bowl. Ladle the hot soup (with meat, radishes, and bean sprouts) over the rice. Garnish with reserved green scallion ends. Enjoy immediately.

Cook’s Notes & Variations

• Substitutions:

• Meat: Replace brisket with bottom round, chuck roast, or thick-sliced deli roast beef (shortens cooking time).

• Vegetables: Swap radishes with cauliflower, watermelon radish, or daikon; replace bean sprouts with diced potatoes, spinach, or mung beans.

• Aromatics: Use thinly sliced onions instead of scallions; omit garlic for a milder profile.

• Seasoning Tweaks: Add 4 small rock sugar lumps for sweetness, or substitute gochujang for gochugaru (fermented red pepper paste) for a richer, tangier flavor.

• Efficiency: For faster meals, pre-cook the meat and simmer the broth separately before combining.

(From home cooks’ experiences: This soup’s flexibility shines—even with substitutions like cauliflower or potato, it remains deeply comforting!)