Gul Gukbap

About the dish

A winter tonic bowl simmered from the milk of the sea. Rich in calcium and iron, oysters are called the milk of the sea and were the most common and prized shellfish of the South Coast in kimjang season. Gul-gukbap, with rice slipped into the hot broth, became a hearty winter staple for ordinary folk.

Key ingredient

Oyster (gul) — low in calories and fat yet rich in calcium, popular as a diet food; high in iron and copper to support healthy iron levels; taurine helps help maintain healthy cholesterol levels and blood pressure. In season February; mainly from Goseong.

Ingredients

Beef (sirloin) 160g, water 1.6L (8 cups), napa cabbage 120g, taro stem 40g, doenjang 40g (2¼ tbsp), gochujang 20g (1 tbsp), scallion 20g (½ stalk), minced garlic 8g (⅔ tbsp), salt 3g (1 tsp), potato starch 8g (1 tbsp), cooked rice 840g (4 bowls)

Simple recipe

1. Rinse the beef whole, add water and boil, then lift out and slice thin.
2. Wash the cabbage and taro stem and cut into bite-size pieces.
3. Dissolve gochujang and doenjang in the beef broth, add the cabbage and taro stem, and simmer well.
4. Add diagonally cut scallion and minced garlic, season with salt, boil once, then stir in starch slackened with water.
5. Put hot rice in an earthenware bowl or large bowl and pour over the seasoned broth.

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