Janggukbap (rice in beef soup)

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Janggukbap (Institute of Traditional Korean Food)

Janggukbap is a dish made of cooked white rice in long-simmered beef broth, seasoned with soy sauce. In the olden days, when a big event or festival took place in the royal court, janggukbap was served to the mobilized soldiers, musicians, dancers and singers because the dish is convenient for serving to many people.

Ingredients

300 g non-glutinous rice, 2 cups water

Broth : 200 g beef (brisket, shank), 1/5 ea radish, 12 cups water

Seasoning sauce ①: 1 tsp clear soy sauce, 2 tsp minced green onion, 1 tsp minced garlic, 1/8 tsp ground black pepper

80 g soaked bracken

80 g skinned bellflower roots, 1 tsp salt

150 g bean sprouts, 1/2 cup water, 1/4 tsp salt

Seasoning sauce ②: 1/2 tbsp clear soy sauce, 1/2 tbsp minced green onion,1 tsp minced garlic, 1 tsp sesame salt, 1 tsp sesame oil

1 tbsp edible oil

1 tsp clear soy sauce

1 1/2 tsp salt

4 bowls warm steamed rice


1. Wash the non-glutinous rice, soak in water for 30 min. and drain with a strainer for 10 min.

2. Clean the blood off of the beef, and put the beef and radish in the pot. Pour water into the pot and heat it up for 10 min. on high heat. When it boils, lower the heat to medium, boil it for another 20 min. Take the radish out from the pot and simmer the rest for 40 more minutes. Take the beef out and cool the broth down and filter through cotton cloths (1.3 kg).

3. Cut off the durable part of the bracken, wash it and cut it into 6 cm-long (75 g) pieces.

4. Cut the bellflower roots 6 cm long, 0.3 cm wide/thick. Sprinkle with salt, rinse in water and squeeze the water out (65 g). Remove the heads and tails of bean sprouts, and wash them cleanly (140 g).

5. Blend seasoning sauces ① and ②.

6. Put water and rice in the pot, and heat for 3 min. on high. When it boils, continue to boil it for another 4 min. lower the heat to medium, boil for 3 min. When the rice become sodden, lower the heat to low, and steam it for 10 min..

7. Cut the boiled beef and radish into pieces 2.5 cm wide, 3 cm long and 0.5 cm thick. Season with seasoning sauce ①.

8. Season bracken and bellflower with 2/3 of seasoning sauce ②. Preheat the frying pan and oil, stir-fry the bracken and bellflower for 2 min. respectively on medium heat.

9. Put the bean sprouts, water and salt into the pot, and heat for 1 min. on high heat. When it boils, lower the heat to medium, boil them for 3 min. and season with remained 1/3 of seasoning sauce ② (110 g).

10. Pour the broth into the pot, heat it up for 5 min. on high. When it boils, add the seasoned beef, radish, bracken, bellflower roots and bean sprouts, and boil them together for 2 min. When it boils again, lower the heat to medium, and boil for another 10 min.

11. Season with clear soy sauce and salt, and bring it to a boil.

12. Place warm steamed rice in a bowl and add the beef soup.

(Adapted from the Institute of Traditional Korean Food)