14.092 Chadol Gukbap

Cycle 14 – Item 92

7 (Fri) April 2023

Chadol Gukbap


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

For the stock, I employed the same technique that I use to make oxtail soup (see 3.111 Ggori Tang (recipe)), only with miscellaneous beef bones, which are sold for this purpose.

Not just any beef bones, but hanwoo beef bones.

With very little meat on the bones, the resulting stock didn’t really have much flavor, just a hint of beef.  It’s more about the silky texture derived from boiling down the calcium and collagen.

After 4 hours of boiling + 2 hours in the fridge, the fat congeals on top.
Easier to remove than with oxtail, which has more cartilage and results in a goopier stock to which the fat kinda sticks.

The soup comprised my standard gukbap seasoning trinity of doenjang + Yeondu + Spicy Bulgogi Sauce, plus the allium aromatic trinity of garlic + onion + scallion, along with a whole head of green cabbage and shaved brisket (chadol) (see for example 12.124 Siraegi Gukbap).

A truly warming and heart-warming, filling and fulfilling dish.  Everyone finishing 2 servings tonight, we will eat the rest for lunch tomorrow, leftovers that nobody ever complains about.

(See also HANSIK)

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