Ttukdak Hyung's Beef Jangteo Gukbap

• 50ml cooking oil
• 0.7 tbsp minced ginger
• 1.2kg beef for soup
• 300g radish
• 400g blanched taro stems
• 300g napa cabbage
• 60g gochugaru
• 50ml soup soy sauce
• 2 tbsp beef dashida
• 3 tbsp minced garlic
• 2.5L anchovy broth
• 1 tbsp doenjang
• 200g oyster mushrooms
• 300g soybean sprouts
• 200g large green onion
• 40g cheongyang chili pepper
• 0.5 tbsp seasoned salt (can substitute saeujeot or fermented anchovy sauce)
• 0.5 tbsp black pepper

Recipe 🍳

Cooking tips 💡

• In a pot, add 50ml cooking oil, 0.7 tbsp minced ginger, and 1.2kg beef for soup, and stir-fry until the meat turns brown.
• Add 300g radish, 400g blanched taro stems, 300g napa cabbage, 60g gochugaru, 50ml soup soy sauce, 2 tbsp beef dashida, and 3 tbsp minced garlic. Stir-fry once more, then add 2.5L anchovy broth and 1 tbsp doenjang, and bring to a boil.

Recommended for 🙋

• ⭐Those who want a hearty, spicy gukbap for a satisfying meal.
• ⭐Those who enjoy the harmony of beef and various vegetables.
• ⭐Those who want to warm up with a deep, savory broth with a spicy kick.