Baek Jong-won's Shiitake Mushroom Gukbap

Recipe 🍳

Cooking tips 💡

• After rinsing the dried shiitake mushrooms twice, use the water from the third soak as it makes an excellent broth. Never discard it.
• For a deeper and richer flavor, you can use store-bought beef bone broth instead of, or in combination with, the shiitake mushroom soaking water.
• If you don't have saeujeot, you can substitute it with fish sauce. Frying the saeujeot in the pork fat first is a key secret to bringing out its unique pungent flavor and umami.
• When adding gochugaru, be careful not to burn it by using too high heat, as this can result in a bitter taste. Adjust the heat to low and stir-fry safely, monitoring the moisture and oil content.
• You can use fresh shiitake mushrooms, but dried shiitake mushrooms offer a more intense and distinct aroma and texture.