Korean Beef Soup with Rice (Gukbap)

Step 1

Mix all the Marinade ingredients in a bowl. Add the beef strips to the marinade and massage well. Leave for minimum 10 minutes (note 4).

Step 2

If kimchi vegetables are large, cut into bit size pieces.

Step 3

Add sesame oil and garlic in a pot, cook until aroma of garlic comes out. Add the marinated beef, including the marinade and cook until the colour of the beef changes.

Step 4

Add water and konbu and bring it to a boil. Reduce the heat to minimum and remove the konbu. Cook for 10 minutes. Remove scum occasionally as it comes up.

Step 5

Add Kimchi, shallots and bean sprouts to the pot and cook for 30 seconds. Add soy sauce, sugar, salt and a pinch of pepper. Mix. Taste test and adjust with salt (note 5).

Step 6

Add garlic chives, then spread the egg over the soup. When the egg is half cooked, turn off the heat, place a lid on to cook the egg with the residual heat of the soup.

Step 7

Place cooked rice in serving bowls, pour the soup over the rice and sprinkle sesame seeds over.