Gukbap (국밥) is a traditional Korean dish that consists of a flavorful soup (guk, 국) served with rice (bap, 밥) in the same bowl.

It’s a hearty and comforting meal, often enjoyed as a breakfast or lunch, and it can vary greatly depending on the type of broth and ingredients used. The combination of rice and soup creates a satisfying, wholesome dish that’s filling and nutritious.

Here’s how to make a simple and classic Beef Gukbap (소고기국밥), which is one of the most popular versions:

Beef Gukbap (소고기국밥) Recipe

Ingredients:

Beef: 200-250g (thinly sliced beef brisket, sirloin, or short ribs)

Rice: 1-2 cups cooked (preferably short-grain rice)

Garlic: 2-3 cloves, minced

Ginger: 1-2 slices (optional)

Soy sauce: 2 tablespoons

Sesame oil: 1 tablespoon

Green onions: 2-3 stalks, chopped (for garnish)

Salt: to taste

Pepper: to taste

Water or beef broth: 4-5 cups (for the soup base)

Tofu: optional, cut into cubes (for added texture)

Chili paste (gochujang) or chili flakes (gochugaru): optional, for a spicy kick

Sesame seeds: for garnish (optional)

Instructions:

Prepare the Beef:

Slice the beef thinly against the grain. You can use beef brisket, short ribs, or any tender cut of beef. If you’re using bones, you may need to boil them separately to extract more flavor.

Make the Broth:

In a large pot, heat the sesame oil over medium heat. Add the sliced beef and sauté until it turns brown and releases its juices, about 3-4 minutes.

Add the minced garlic and ginger slices (if using), sautéing for another minute until fragrant.

Add the Liquid:

Pour in the water or beef broth, bringing it to a boil. Once it starts boiling, reduce the heat to a simmer. Let it cook for about 20-30 minutes so the flavors meld together. Skim off any scum that rises to the top for a clearer broth.

Season the Broth:

Season the soup with soy sauce, salt, and pepper to taste. If you like a little spice, you can add gochujang (Korean chili paste) or gochugaru (chili flakes) for heat. Adjust the seasoning based on your preference.

Add the Rice:

Once the broth is ready and flavorful, add the cooked rice directly into the soup. Let it cook for an additional 5-10 minutes, allowing the rice to absorb the flavors of the broth and become tender.

Serve:

Ladle the soup and rice into individual bowls. Garnish with chopped green onions and a sprinkle of sesame seeds. You can also add a few cubes of tofu for extra texture, if desired.

Enjoy:

Serve your gukbap hot and enjoy the comforting combination of tender beef, savory broth, and hearty rice.

Tips:

Broth: For a richer flavor, you can use a beef bone broth, or even add a bit of anchovy broth for a deeper umami taste.

Meat Options: While beef is most common, you can also make gukbap with pork or chicken for different variations. For pork, Dwaeji Gukbap (돼지국밥) is a popular option.

Rice: If you prefer, you can serve the rice separately, and pour the hot broth over the rice when serving.

Gukbap is a versatile and hearty meal that combines the best of Korean comfort food. It’s perfect for a cozy lunch or dinner, especially during colder weather.