Kalbi Gukbap: Korean-Japanese Fusion Delight

Kalbi Gukbap Directions

• Prepare Essential Ingredients
  Slice 250g beef into thin, bite-sized strips. Cut half an onion into thin wedges. Julienne 1/3 carrot into matchsticks. Slice 2 shiitake mushrooms thinly. Prepare 100g bean sprouts by rinsing thoroughly. These varied textures and flavors form the foundation of the soup's character.
• Create Savory Base
  Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Add beef and sauté until the color changes, about 2 minutes. Season lightly with salt and pepper during cooking. This initial searing develops a deeper flavor in both the meat and the resulting broth.
• Add Aromatic Vegetables
  Add onion, carrot, shiitake mushrooms, and half the bean sprouts to the pot. Continue stir-frying for 2-3 minutes until vegetables begin to soften slightly. The vegetables should retain some texture as they will continue cooking in the broth.
• Build Flavorful Broth
  Add 800ml water to the pot. Stir in all sauce ingredients: 2 tablespoons chicken stock powder, 2 tablespoons soy sauce, 2 tablespoons Korean red pepper paste, 1.5 tablespoons sugar, 1.5 tablespoons mirin, and 1 tablespoon sake. Bring to a boil, then reduce heat to maintain a simmer. Skim off any foam that rises to the surface for a cleaner-tasting broth.
• Incorporate Kimchi Element
  Add 100g chopped kimchi to the simmering broth. The fermented flavors add depth and complexity to the soup while providing beneficial probiotics. Allow to simmer for 10 minutes for the flavors to meld together.
• Add Remaining Vegetables
  Add remaining bean sprouts and 1/3 bunch of garlic chives cut into 3cm lengths. These last-minute additions maintain their fresh texture and bright flavor in the finished soup. Continue cooking for 5 minutes until greens are just wilted.
• Prepare Egg Finish
  Beat 2 eggs lightly in a small bowl. Reduce heat to low and pour the eggs in a circular motion over the surface of the soup. Cover the pot and let stand for 20 seconds, then remove from heat. Allow to steam for 3 minutes with the lid on. The residual heat will cook the eggs to perfect softness.
• Serve With Rice
  Place a portion of hot cooked rice in each serving bowl. Ladle the soup generously over the rice, ensuring each serving includes a good balance of meat, vegetables, and broth. Garnish with thinly sliced green onions for freshness and color.