Seen Korean Gukbap (Rice Soup) on NYT Cooking? Try My Grandma’s Version 🍚✨

Welcome to Korean Classics, a series where I introduce timeless, seasonal Korean dishes. Today, we’re making Gukbap (Korean Rice Soup), a dish that’s all about deep flavors and comforting warmth.

Recently, NYT Cooking featured Korean rice soup, and here’s how it’s traditionally served—just like my grandma makes it. This authentic Gukbap is made with a rich beef and radish broth, a hint of spice from gochugaru, and fresh soybean sprouts and green onions. Serve it market-style by pouring hot broth over rice for the ultimate cozy comfort meal🍚🔥

🔥 What You’ll Learn in This Video:
✔️ How to prepare the ingredients the traditional way, in southern region of Korea
✔️ How to build a deep, flavorful broth with beef and radish
✔️ The authentic way Koreans serve Gukbap

🍲Ingredients
300g (⅔ lb.) Korean radish (or daikon)
200g (½ lb.) beef brisket (or flat iron steak)
120g (4 oz) soybean sprouts (or mung bean sprouts)
1 bunch green onion around 100g (3.5 oz)

1 tablespoon sesame oil
1 ½ tablespoons gochugaru (Korean red chili powder)
1 ½ tablespoons guk-ganjang (Korean light soy sauce)
5 cups water
1 large piece dried kelp (kombu/dashima)
1 taablespoon minced garlic
1 tablespoon anchovy sauce

black pepper and salt to taste
steamed rice (for serving)

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📌 Full Recipe: https://123kimchi.com/gukbap/
📷 Follow on Instagram: @taeyonne @123kimchi.cooking