Ttaro Gukbap

About the dish

Rice apart, soup apart: Daegu's gukbap. Ttaro-gukbap is Daegu-style yukgaejang gukbap served with the rice apart rather than in the soup. Without toryeom, the grains stay distinct and the broth is rich — a signature dish of Daegu.

Key ingredient

Beef (sogogi) — rich in quality protein and essential amino acids that build muscle and stamina; high in iron and zinc to support healthy iron levels and strengthen immunity; plenty of B vitamins to relieve fatigue. In season year-round; mainly from Hoengseong and Hongcheon.

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. Serve the rice and soup in separate bowls.

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