Gukbap is a traditional Korean noodle soup that originated in Southeast Korea. It is typically served in a large bowl with rice cakes (dduk) and vegetables such as cabbage, radish, onions, and scallions. The broth is usually made from beef bones or pork belly, and the noodles are either fresh homemade wheat flour noodles (japchae guksu) or dried Korean noodles (myeolchi guksu). Gukbap is a hearty and comforting meal that can be enjoyed by everyone.
Recipe for Gukbap:
– Rinse rice cakes under running water until they are soft enough to break apart easily with your hands, then place in a large pot of boiling water along with one whole head of garlic, sliced onion and carrot, and one sliced white radish. Boil for 15 minutes or until rice cakes are fully cooked.
– Meanwhile, heat up vegetable oil in a separate pan over medium heat and fry dried Korean noodles until they are slightly softened and just beginning to brown (about 3-4 minutes). Remove from pan and set aside.
– In the same pan used for the noodles, add beef bones or pork belly in small pieces and cook on medium heat until meat is golden brown and crispy (about 5-7 minutes), then remove from pan and set aside.
– In a large pot, bring water to a boil over high heat and add dried noodles. Boil for 3-4 minutes or until noodles are softened, then drain excess water using a fine mesh strainer.
– Return fried noodles back into the same pan used for cooking beef bones or pork belly, add in noodle broth and bring to a boil over high heat. Add in rice cakes, garlic, onion, carrot, radish, and beef bones or pork belly. Cook until all ingredients are fully cooked (about 15-20 minutes).
– To finish the soup, add salt and pepper to taste and sprinkle with green onions for garnish. Serve hot.
Text model: saiga
Image model: Samaritan3DCartoon
