Main ingredients 🥩
GingerStewing beefRadishTaro stemsNapa cabbageGochugaru (red pepper flakes)Gukganjang (soup soy sauce)Beef bouillon powderGarlicAnchovy broth
Ttukdak Hyung's Beef Jangteogukbap
A hearty one-bowl meal of beef and market soup with rice, cabbage, and beef, seasoned with spicy chili paste.
🙋 Recommended for
- ⭐ Those who want to have a satisfying meal with just one bowl of beef and market soup without preparing many side dishes.
- ⭐ Those who enjoy the combination of beef and rice.
- ⭐ Those who want to enhance the completeness of a one-bowl meal by balancing the rice and seasoning.
Ingredients needed 🛒3 servings
- Cooking oil: 50ml
- Minced ginger: 0.7 tablespoon
- Stewing beef: 1.2kg
- Radish: 300g
- Blanched taro stems: 400g
- Napa cabbage: 300g
- Gochugaru: 60g
- Gukganjang: 50ml
- Beef bouillon powder: 2 tablespoons
- Minced garlic: 3 tablespoons
- Anchovy broth: 2.5L
- Doenjang (soybean paste): 1 tablespoon
- Oyster mushrooms: 200g
- Bean sprouts: 300g
- Green onions: 200g
- Cheongyang chili peppers: 40g
- Salt: 0.5 tablespoon (can substitute with saeujeot or fish sauce)
- Pepper: 0.5 tablespoon
Recipe 🍳
- Add oyster mushrooms to the pot.
- Add bean sprouts to the pot.
- Add green onions to the pot.
- Add Cheongyang chili peppers to the pot.
- Bring the broth to a boil.
- Adjust seasoning with salt (can substitute with saeujeot or fish sauce).
- Sprinkle with pepper to finish.
- Make Sogogi Jangteogukbap: Add cooking oil to the pot. Add minced ginger to the pot. Add stewing beef to the pot. Stir-fry until the beef is brown. Add radish to the pot. Add blanched taro stems to the pot. Add napa cabbage to the pot. Add gochugaru to the pot. Add gukganjang to the pot. Add beef bouillon powder to the pot. Add minced garlic to the pot. Stir-fry once more. Add anchovy broth to the pot. Add doenjang to the pot.
- Prepare ingredients to serve with rice.
- Cook or mix main ingredients with seasonings.
- Serve over rice and garnish to complete.
Cooking tips 💡
- Salt: 0.5 tablespoon (can substitute with saeujeot or fish sauce).
- Measurements and steps are based on the blog post. Adjust cooking time slightly depending on heat and pan size.
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