So-gogi-gukbap, Beef and Rice Soup, 牛肉汤饭, 牛肉湯飯, 牛肉クッパ, 소고기국밥 Leave a comment

This dish is made by boiling cow leg bones to make a clear broth. The bones are then removed, and the beef brisket is thinly sliced from the bone. Rice is added to the broth, topped with slices of beef brisket, and served with kkakdugi (diced radish kimchi).

用牛的胸骨和腿骨熬汤,将骨头捞出仅留清汤,肉切成薄片。用大碗盛汤后,把米饭泡在汤里,上面放一些肉片和装饰配菜,配着萝卜块泡菜吃即可。

湯飯是湯泡飯吃的飲食。牛肉湯飯是用煮熟的牛肉和蘿蔔,加調料攪拌後燉煮的湯水料理。泡飯配著泡菜吃更美味。

ヤンジモリ(牛の胸肉)とサゴル(牛の骨)を一緒に煮て、骨は取り出し、肉は薄く切る。器にスープを盛ってご飯を入れ、煮込んだ肉とコミョン(料理をより美しく、見栄えを良くするために、仕上げに上に散らしたりのせたりするもの)をのせ、カクテギを添えて食べる。

Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 10 oz (300g) beef broth (brisket, shank), 8 cups water (2L), 4 cloves garlic whole black pepper as needed, 5 oz (150g) white radish, 1 large green onion (1 oz, 30g), 3 oz (90g) bean sprouts

Seasoning 3 tablespoons gochut-garu (red chili pepper powder), 2 tablespoons vegetable oil, 3 tablespoons soy sauce for soup, 2 tablespoons sesame oil, 1 tablespoon minced garlic, salt as needed

Preparation
1. Soak the beef in cold water for 30 minutes to remove any blood.
2. In a large saucepan, pour 8 cups of water and bring to boil over high heat. Add the beef, white radish, green onion and garlic and cook for 30 minutes until the beef is fully cooked and still tender. Skim off any foam and fat on the surface.
3. Cut the beef into thin slices or shred into thin strips. Strain the beef broth in a colander with cheesecloth and then let it cool.
4. Cut the cooked radish into 1x1x¼-inch (2.5×2.5×0.5-cm) pieces. Slice the green onion into 1-inch (2-cm) long segments.
5. Remove the tail of bean sprouts. Wash the bean sprouts and drain.
6. In a small bowl, combine all the ingredients for seasoning and mix well.

Cooking
1. In a large bowl, place the beef and radish. Add the seasoning and mix well.
2. Heat a large saucepan, stir-fry the beef and radish and then add the beef broth. Bring to boil over medium heat. Once it boils, add bean sprouts and green onion and boil for 30 minutes. Season to taste with salt.

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