Sundae Gukbap

About the dish

A rice-soup bowl that uses every part of the pig. Sundae-gukbap is sundae and head meat in a pork-bone broth poured over rice. It carries a thrifty food culture that wasted no part of the animal — a hearty meal for ordinary folk.

Key ingredient

Pork (dwaeji-gogi) — about ten times the vitamin B1 of beef, good for relieving fatigue and energy metabolism; rich in quality protein, with methionine that protects and supports liver health; unsaturated fats help lower blood cholesterol. In season year-round; mainly from Jeju and the Jirisan area.

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 and pour over the seasoned broth.

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A Glass · Traditional pairing