Across Korean cuisine, there are many dishes that are cooked with rice in a soup or broth.
Broadly, these dishes can be called tang ban (탕반, 湯飯) or janggukbap in Korean.
Many people say because there are so many Korean dishes and table settings that involve both rice and soup, there are thousands of different kinds of rice-in-soup dishes. This is because people usually eat the soup first, before they eat the rice, otherwise, they could choke on the hot and sticky rice.
Another reason is the broad lack of food in the past. As people didn't always have enough food for their immediate family members, they had to cook rice and soup and boil them together so that they could serve many people. Others simply say that janggukbap became popular in the marketplaces across the countryside because people wanted to have a quick and simple meal of soup and rice.
A typical Korean meal normally consists of rice, soup and various side dishes. In the case of janggukbap, however, the rice-in-soup dish comes with kimchi or diced radish kimchi, kkakdugi, and chopped green onions. Though simple, janggukbap is cheap and an easy way to prepare a meal for everyone. It helps people to warm up their body and mind after enduring a cold winter.
** Ingredients
300 grams (1.66 cups) rice
400 grams (2 cups) water
broth:
200 grams of beef, brisket or shank 200 grams (0.2 radishes) radish
2.4 kilograms (12 cups) water
80 grams soaked bracken
80 grams skinned bellflower roots
4 grams (1 teaspoon) salt
150 grams bean sprouts
100 grams (0.5 cups) water
1 gram (0.25 teaspoons) salt
13 grams (1 tablespoon) oil
6 grams (1 teaspoon) clear soy sauce
6 grams (1.5 teaspoons) salt
600 grams (4 bowls) warm steamed rice
Seasoning sauce:
6 grams (1 teaspoon) clear soy sauce
9 grams (2 teaspoons) minced green onions
5.5 grams (1 teaspoon) minced garlic
0.3 grams (0.125 teaspoons) ground black pepper
Seasoning sauce:
9 grams (0.5 tablespoons) clear soy sauce
7 grams (0.5 tablespoons) minced green onion
5.5 grams (1 teaspoon) minced garlic
2 grams (1 teaspoon) sesame salt
4 grams (1 teaspoon) sesame oil
** Preparation
1. Rinse the rice. Soak it in water for 30 minutes. Drain out water through a strainer for 10 minutes
2. Clean the blood off the beef with a cotton cloth. Put the beef and radishes in the pot. Pour the water into the pot and heat it up for 10 minutes over high. When it's boiling, lower the heat to medium and boil it for another 20 minutes. Take out the radishes and simmer for 40 more minutes. Take out the beef and cool the broth, filtering it through a cotton cloth.
3. Cut off the edible parts of the bracken. Wash and cut it into 6-centimeter strips.
4. Cut the bellflower roots into strips that are 6 centimeters long and 0.3 centimeters wide. Sprinkle them with salt. Rinse them in water and squeeze out the water. Remove the heads and tails of the bean sprouts and wash them.
5. Blend in the seasoning sauce.
** Recipe
1. Put the water and the rice in a pot. Heat it for 3 minutes over high. When it boils, continue to boil it for another 4 minutes. Lower the heat to medium and boil it for another 3 minutes. When the rice is thoroughly soaked, lower the heat to low and steam it for 10 minutes.
2. Cut the boiled beef and radishes into strips that are 2.5 centimeters wide, 3 centimeters long and 0.5 centimeters thick. Season it with the seasoning sauce.
3. Season the bracken and bellflower with two thirds of the seasoning sauce. Preheat the frying pan and oil. Stir-fry the bracken and bellflower for 2 minutes over a medium heat.
4. Add the bean sprouts, water and salt to the pot. Heat it for 1 minute over high. When it boils, lower the heat to medium and boil it for 3 more minutes. Season with the remaining third of seasoning sauce.
5. Pour the broth into the pot. Heat it for 5 minutes over high. When it boils, add the seasoned beef, radishes, bracken, bellflower roots and bean sprouts. Boil it all for 2 minutes. When it boils again, lower the heat to medium and boil for another 10 minutes.
6. Season with the clear soy sauce and salt, bringing it to a boil.
7. Place the warm steamed rice in a bowl and add the beef soup.
Managed by Yoon Sojung
Korea.net Staff Writer
In cooperation with the Institute of Traditional Korean Food (ITKF)
Recipe from “The Beauty of Korean Food: 100 Best-Loved Recipes”
arete@korea.kr
Broadly, these dishes can be called tang ban (탕반, 湯飯) or janggukbap in Korean.
Many people say because there are so many Korean dishes and table settings that involve both rice and soup, there are thousands of different kinds of rice-in-soup dishes. This is because people usually eat the soup first, before they eat the rice, otherwise, they could choke on the hot and sticky rice.
Another reason is the broad lack of food in the past. As people didn't always have enough food for their immediate family members, they had to cook rice and soup and boil them together so that they could serve many people. Others simply say that janggukbap became popular in the marketplaces across the countryside because people wanted to have a quick and simple meal of soup and rice.
A typical Korean meal normally consists of rice, soup and various side dishes. In the case of janggukbap, however, the rice-in-soup dish comes with kimchi or diced radish kimchi, kkakdugi, and chopped green onions. Though simple, janggukbap is cheap and an easy way to prepare a meal for everyone. It helps people to warm up their body and mind after enduring a cold winter.
The rice in janggukbap is cooked in a soup. You can add green onions, salt or red pepper, according to taste.
** Ingredients
300 grams (1.66 cups) rice
400 grams (2 cups) water
broth:
200 grams of beef, brisket or shank 200 grams (0.2 radishes) radish
2.4 kilograms (12 cups) water
80 grams soaked bracken
80 grams skinned bellflower roots
4 grams (1 teaspoon) salt
150 grams bean sprouts
100 grams (0.5 cups) water
1 gram (0.25 teaspoons) salt
13 grams (1 tablespoon) oil
6 grams (1 teaspoon) clear soy sauce
6 grams (1.5 teaspoons) salt
600 grams (4 bowls) warm steamed rice
Seasoning sauce:
6 grams (1 teaspoon) clear soy sauce
9 grams (2 teaspoons) minced green onions
5.5 grams (1 teaspoon) minced garlic
0.3 grams (0.125 teaspoons) ground black pepper
Seasoning sauce:
9 grams (0.5 tablespoons) clear soy sauce
7 grams (0.5 tablespoons) minced green onion
5.5 grams (1 teaspoon) minced garlic
2 grams (1 teaspoon) sesame salt
4 grams (1 teaspoon) sesame oil
The main ingredients for janggukbap are rice, beef, bean sprouts, braken, radish and bellflower roots.
** Preparation
1. Rinse the rice. Soak it in water for 30 minutes. Drain out water through a strainer for 10 minutes
2. Clean the blood off the beef with a cotton cloth. Put the beef and radishes in the pot. Pour the water into the pot and heat it up for 10 minutes over high. When it's boiling, lower the heat to medium and boil it for another 20 minutes. Take out the radishes and simmer for 40 more minutes. Take out the beef and cool the broth, filtering it through a cotton cloth.
3. Cut off the edible parts of the bracken. Wash and cut it into 6-centimeter strips.
4. Cut the bellflower roots into strips that are 6 centimeters long and 0.3 centimeters wide. Sprinkle them with salt. Rinse them in water and squeeze out the water. Remove the heads and tails of the bean sprouts and wash them.
5. Blend in the seasoning sauce.
Wash and trim the bellflower roots, bean sprouts and braken. Cut them in strips 6 centimeters long.
** Recipe
1. Put the water and the rice in a pot. Heat it for 3 minutes over high. When it boils, continue to boil it for another 4 minutes. Lower the heat to medium and boil it for another 3 minutes. When the rice is thoroughly soaked, lower the heat to low and steam it for 10 minutes.
2. Cut the boiled beef and radishes into strips that are 2.5 centimeters wide, 3 centimeters long and 0.5 centimeters thick. Season it with the seasoning sauce.
3. Season the bracken and bellflower with two thirds of the seasoning sauce. Preheat the frying pan and oil. Stir-fry the bracken and bellflower for 2 minutes over a medium heat.
4. Add the bean sprouts, water and salt to the pot. Heat it for 1 minute over high. When it boils, lower the heat to medium and boil it for 3 more minutes. Season with the remaining third of seasoning sauce.
5. Pour the broth into the pot. Heat it for 5 minutes over high. When it boils, add the seasoned beef, radishes, bracken, bellflower roots and bean sprouts. Boil it all for 2 minutes. When it boils again, lower the heat to medium and boil for another 10 minutes.
6. Season with the clear soy sauce and salt, bringing it to a boil.
7. Place the warm steamed rice in a bowl and add the beef soup.
Managed by Yoon Sojung
Korea.net Staff Writer
In cooperation with the Institute of Traditional Korean Food (ITKF)
Recipe from “The Beauty of Korean Food: 100 Best-Loved Recipes”
arete@korea.kr
Season the bracken and bellflower with seasoning sauce and stir-fry it over a preheated pan over medium heat.
Pour the broth into the pot and bring it to a boil. Add the seasoned beef, radishes, bracken, bellflower roots and bean sprouts. Season with the clear soy sauce and add salt to taste. Do not boil the bean sprouts too long or they may become tough.
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