Janggukbap (장국밥) – Spicy beef rice soup

Not too spicy, and fantastically filling when served with rice

A printer friendly version of the recipe can be found here!

Serves: 4


12 Oz/340 G Beef brisket with fat trimmed

8 Oz/227 G Korean radish

4 Medium leeks

0.5 Carrot

0.5 Onion

10 Mushrooms (preferably shitake)

5 litres water

4 bowls of cooked rice

Sauce ingredients

3 Tbsp Soy sauce – dark

2 Tsp Red pepper powder

2 Tsp Salt

2 Tsp Garlic powder

0.25 Tsp Fresh garlic – grated

1 Tbsp Sesame oil

Pinch Black Pepper


1. Slice the mushroom into 0.25 inch thick slices.

Mushroom whole Slice Mushroom

2. Peel and slice the carrot into thin sticks.

Peel carrot Julienne carrot Carrot

3. Peel and slice the radish into 2 inch square slices

Radish Radish cubes

4. Trim the green tops and roots from the leeks, then slice in half lengthwise. Cut each half into 5 inch pieces.

Leek Leek leek Leek

5. Slice the onion in to 0.25 inch thick slices.

Onion Onion Onion

6. Put beef and water in a pot, boil for 30 mins, then reduce to a simmer for 2 hours.

beef boiling

7. Keep the pot of water, take beef out and cut into 2 inch square cubes.

8. Mix the beef and sauce ingredients in a bowl.

9. Add radishes, leek carrot, onion and mushrooms to the broth and boil for five minutes or until radish is soft.

10. Add beef and sauce and boil for one more minute, then serve in a bowl with rice.

Any comments about this dish? leave them below!

Hallyu Noona


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