Jangukbap

About the dish

Jangukbap is rice plunged into a rich beef broth, a bowl that could be set down in moments — which is exactly why it flourished in Korea's marketplaces. Hearty and warming, it eased the hunger of travelers passing through, a true food of the common people.

Key ingredient

Beef (so-gogi) — quality protein and essential amino acids build muscle and stamina, while iron and zinc guard against anemia and B vitamins ease fatigue. Available year-round, prized from Hoengseong & Hongcheon.

Ingredients

Beef (sirloin) 160g, water 1.6L (8 cups), napa cabbage 120g, taro stems 40g, doenjang 40g (2 1/4 Tbsp), gochujang 20g (1 Tbsp), scallion 20g (1/2 stalk), minced garlic 8g (2/3 Tbsp), salt 3g (1 tsp), potato starch 8g (1 Tbsp), cooked rice 840g (4 bowls)

Simple recipe

1. Rinse the beef in one piece in cold water, boil it, then lift it out and slice thinly.
2. Wash the cabbage and taro stems and cut them into bite-size pieces.
3. Dissolve the gochujang and doenjang in the beef broth, add the sliced beef and vegetables, and simmer until tender.
4. Add the diagonally sliced scallion and minced garlic, season with salt, bring to a final boil, and stir in the potato starch mixed with water, a little at a time.
5. Put hot rice in an earthenware bowl or deep dish and ladle the soup over it.

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