Hearty Beef Soup (Gogiguk/Kokiguk)
User Reviews
5.0
3 reviews
Excellent
Hearty Beef Soup (Gogiguk/Kokiguk)
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This Korean-style beef broth/soup is easy to make and can be the foundation for many other Korean soups although it's just as good enjoyed on its own.
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Ingredients
- 1 lb beef brisket
- 10 cups water
- 1 onion
- 3 green onions (2 whole, 1 sliced)
- Sea Salt (Trader Joe's) (to taste)
- Fresh cracked pepper (to taste)
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Instructions
- Trim any fat off the brisket. Soak it in cold water for 10-15 minutes to draw out any blood in the meat.
- Peel the onion. Clean the green onion and cut off the root ends.
- Bring a pot of cold water with the meat and onions to a boil on medium high heat. Do not cover.
- When it starts to boil, you will see some brownish foam appear on the surface. Skim off the foam as they are just impurities from the meat and will cloud up the soup.
- Reduce the heat to low and let the soup simmer for 1 hour.
- Test the tenderness of the meat by piercing it with a fork or the sharp point of a knife. If it goes in easily without much resistance and there’s no blood coming out, the meat is ready to be taken out. Let the meat rest on the cutting board for a couple minutes before slicing.
- Cut the meat against the grain, cover, and set it aside.
- Serve some of the meat slices by itself with some soy sauce and vinegar. This is called Sogoki Sooyuk (소고기 수육) and is often served separately with the soup.
- Lightly season the soup by adding some good quality sea salt. Start with 1-2 tsp, stir it well, then taste and adjust. It is best to let each person finish the seasoning with some salt and pepper to their taste.
- Serve the soup by adding a few pieces of the sooyuk and some freshly cut green onions. I love just adding rice into the soup and eating it together with some kimchi or other side dishes.
Notes
- Gogiguk is simple to make but there are few tips that can make all the difference in the flavor:
- WATER: Using the right amount of water is important. Too much water and the soup will taste watery. Err on the side of using more meat and/or less water, you can always dilute it if it becomes too concentrated.
- MEAT: Korean cuts of beef and US cuts are different so it’s hard to match up exactly but the best cuts for this soup is brisket, flank or shank. Find one that has some amount of marbling because if you use cuts that are too lean, they stay tough longer and is not as tasty when you eat it.
- Do not add salt until the meat is fully cooked. Adding salt earlier will not allow all the flavors of the meat to be drawn out into the broth.
- Do not add cold water to a hot soup/stock. If you need to add additional water to your soup during the cooking process, add hot water. Adding cold water will clear up the soup and decrease the flavor.
Nutrition Information
Show Details
Calories
597kcal
(30%)
Carbohydrates
42g
(14%)
Protein
36g
(72%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Cholesterol
127mg
(42%)
Sodium
318mg
(13%)
Potassium
877mg
(25%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
8230IU
(165%)
Vitamin C
25.7mg
(29%)
Calcium
92mg
(9%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 36g | 72% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 127mg | 42% |
| Sodium | 318mg | 13% |
| Potassium | 877mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 8230IU | 165% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 92mg | 9% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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