Baek Jong-won's Shiitake Mushroom Gukbap

Cooking tips 💡

• After rinsing the dried shiitake mushrooms twice, the water from the third soak makes an excellent broth, so never discard it.
• Instead of shiitake soaking water, you can use store-bought beef bone broth or mix them half and half for a much deeper and richer gukbap.
• If saeujeot is unavailable, you can substitute with fish sauce. The key secret is to stir-fry the saeujeot in the pork fat first to bring out its unique savory depth and umami.
• When stir-frying with gochugaru, if the heat is too high it can easily burn and turn bitter, so lower the heat and stir-fry safely while monitoring the moisture and oil content.
• You can use fresh shiitake mushrooms instead of dried, but dried mushrooms yield a more intense aroma and texture.

Recommended for 🙋

• ⭐Those looking for a spicy and refreshing hangover soup to soothe their stomach after drinking the night before.
• ⭐Those who want to use leftover dried shiitake mushrooms to create a deep-flavored soup dish that rivals restaurant quality.
• ⭐Those who enjoy rich, spicy Korean gukbap with a chili oil aroma, similar to yukgaejang or jjamppong.