Janggukbap || Beef and Rice Soup, 牛肉汤饭, 牛肉湯飯, チャンクッパ, 장국밥 1

Janggukbap is a beloved Korean dish that offers a comforting and satisfying meal. It’s a hearty soup made with a flavorful beef broth and cooked rice.

Key characteristics of Janggukbap:

• Versatile: It can be customized with various ingredients and seasonings.
• Comforting: A perfect choice for cold weather.
• Quick and Satisfying: A great option for a quick meal.

Ingredients:

• For the rice:
  • 300g short-grain rice (1 ⅔ cups)
  • 400g water (2 cups)
• For the broth:
  • 200g beef brisket
  • 200g radish (1/5 of a radish)
  • 2.4kg water (12 cups)
• For the seasoning (1):
  • 6g soy sauce
  • 9g chopped green onion
  • 5.5g minced garlic
  • 0.3g black pepper
• Vegetables:
  • 80g dried bracken fern, soaked
  • 80g peeled and sliced bellflower root
  • 4g salt
  • 150g bean sprouts
  • 100g water (½ cup)
  • 1g salt
• For the seasoning (2):
  • 9g soy sauce
  • 7g chopped green onion
  • 5.5g minced garlic
  • 2g sesame seeds
  • 4g sesame oil
• Additional:
  • 13g cooking oil
  • 6g soy sauce
  • 6g salt

Instructions:

1. Prepare the rice: Rinse the rice thoroughly and soak for 30 minutes. Drain and set aside.
2. Make the broth: Rinse the beef brisket. Combine the beef, radish, and water in a pot. Bring to a boil over high heat, then reduce heat and simmer for 20 minutes. Remove the radish, and continue simmering for 40 more minutes. Remove the beef and strain the broth.
3. Prepare the vegetables: Cut the soaked bracken fern into 6cm lengths. Slice the bellflower root into 6cm long, 0.3cm thick pieces. Sprinkle with salt and let sit for 10 minutes before rinsing and squeezing out excess water. Trim the ends of the bean sprouts.
4. Make the seasonings: Prepare both seasoning mixtures.
5. Cook the rice: Combine the rice and water in a pot. Bring to a boil, then reduce heat and simmer for 3 minutes. Reduce heat to low and simmer for 10 minutes more.
6. Prepare the beef and vegetables: Slice the cooked beef and radish. Marinate in seasoning mixture 1. Marinate the bracken fern and bellflower root in ⅔ of seasoning mixture 2. Sauté each separately in cooking oil.
7. Cook the bean sprouts: Boil the bean sprouts in water with salt. Drain and toss with the remaining seasoning mixture 2.
8. Combine: Bring the broth to a boil. Add the marinated beef, radish, bracken fern, bellflower root, and bean sprouts. Simmer for 5 minutes.
9. Season and serve: Adjust the seasoning with soy sauce and salt. Serve over cooked rice.

Tips:

• For a richer flavor, consider using short ribs instead of brisket.
• To add a spicy kick, stir in a spoonful of gochujang (Korean red pepper paste) before serving.
• Traditionally, Janggukbap is served with a side of kimchi and a bowl of steamed rice.

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