Gukbap | Source: Shutterstock
Gukbap | Source: Shutterstock

Sink Your Teeth into This Gukbap Recipe for a Mouth-Watering Taste of Korean Cuisine

Milla Sigaba
May 09, 2024
02:30 P.M.
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Embark on a culinary journey to the heart of Korea with this authentic Gukbap recipe, a spicy beef soup brimming with rice and robust flavors. This guide will help you master the art of crafting a traditional dish that's a staple in Korean markets and now, in your kitchen.

Discover the savory delights of Gukbap, a spicy beef soup served with rice that has captured the hearts of food enthusiasts, particularly in the bustling traditional markets of Korea.

This delectable dish marries the hearty richness of beef with the profound flavors of Korean seasonings, creating a symphony of taste in every spoonful.

Eager to bring a taste of Korea to your kitchen? Stay tuned as we guide you through the steps to perfecting this Gukbap recipe, ensuring each bowl is as authentic and flavorful as those found in Seoul's vibrant street markets.

Mastering the Art of Gukbap: A Step-by-Step Guide


  • 1 lb beef brisket
  • 7 cups beef stock
  • 2 tablespoons sesame oil
  • 2 teaspoons Korean hot pepper powder
  • 2 garlic cloves, minced
  • 1 small onion, sliced
  • 1 cup shiitake or enoki mushrooms
  • 2 tablespoons soy sauce
  • 1 teaspoon gochujang
  • 1 teaspoon ssamjang
  • 300 g bean sprouts
  • 3 scallions, finely chopped
  • 1 cup cooked Korean short-grain rice
  • 80 g chopped kimchi
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 eggs, beaten
  • 2 tablespoons sesame seeds


  • In a large pot or Dutch oven, submerge the beef brisket in 7 cups of beef stock.
  • Bring to a boil and then lower the heat to medium. Let it simmer, covered until the beef is tender and can be easily shredded (about 60 to 90 minutes.)
  • Once the beef is tender, remove it from the pot. Let it cool slightly before slicing or shredding into 3-inch strips. Meanwhile, skim off any excess fat from the stock.
  • Heat the sesame oil in a skillet over medium heat. Add the Korean hot pepper powder, stirring continuously until the oil turns a vibrant red and the powder forms a thick paste. Quickly remove from heat to prevent burning.
  • In the same skillet, combine garlic, sliced onion, and mushrooms. Sauté with a wooden spoon for about 3 to 5 minutes until the vegetables are tender.
  • Return the shredded beef to the skillet, adding soy sauce to mix well.
  • Transfer this mixture back into the pot of simmering beef stock. Stir in gochujang and ssamjang, and let it simmer, covered, for another 5 minutes.
  • Add bean sprouts, scallions, kimchi, and cooked rice to the pot.
  • Continue to boil for 5 more minutes. Season with salt and pepper to taste.
  • Finally, drizzle beaten eggs over the boiling soup, then turn off the heat.
  • Ladle the hot Gukbap into bowls and garnish with a sprinkle of sesame seeds. Serve immediately for the best experience.

Through this recipe, you can enjoy a warm, comforting bowl of Gukbap that not only satiates but also brings a piece of Korean tradition to your dining table.

The journey through the flavors of Asian cuisine doesn't have to end here. If you enjoyed making Gukbap, why not expand your culinary horizons with this Mille Feuille Nabe recipe?

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