Aha Bujang's Beef Brisket and Cabbage Jangteo Gukbap

• beef (brisket for soup) 600g
• radish 250g
• large green onion 150g
• cabbage 150g
• soybean sprouts 150g
• onion 150g
• water 3L
• minced garlic 4 tablespoons
• doenjang 4 tablespoons
• tuna extract 1 tablespoon
• regular gochugaru 3 tablespoons
• spicy gochugaru 2 tablespoons
• beef dasida 2 tablespoons
• Miwon 1/2 tablespoon

Recipe 🍳

Cooking tips 💡

• Blanching the cabbage instead of adding it raw prevents the broth from becoming mushy or murky like cabbage soup, preserving the clean, savory character of authentic jangteo gukbap.
• Simmer the beef and radish first for 1 hour, then add the vegetables and seasonings and simmer gently for at least 20 minutes to achieve a deep, rich broth.
• Drizzling a little chili oil just before serving enhances the spicy kick and savory depth.

Recommended for 🙋

• ⭐Those who want to make a rich and spicy beef jangteo gukbap at home that rivals restaurant quality.
• ⭐Those looking for a refreshing, savory, and spicy hangover soup that clears the palate.