Shiitake Gukbap

The dried Shiitake will amplify the Umami taste of the beef!

Ingredients (Ingredients (for 4 people):)

  • 10 pieces Dried Shiitake (Donko)
  • 1 piece Dried Kombu seaweed
  • 1600ml Shiitake & Kombu rehydrating liquid
  • ●3 Tbsp Soy sauce
  • ●1 tsp Salt
  • ●as necessary Cayenne pepper powder
  • 1 Tbsp Sesame oil
  • 1 Leek (finely chopped)
  • 1 bunch Spring onions (sliced into large pieces)
  • 1 Slice of ginger (finely chopped)
  • 2–3 bowls Cooked rice
  • 2 cloves garlic (finely chopped)
  • 2–3 eggs
  • as necessary Sesame seed
  • 200g beef (thin slices)
  • 1 Tbsp soy sauce (marinade)
  • 1 Tbsp sake (marinade)


Rehydrate both the dried Shiitake and Kombu.
Once the Shiitake is rehydrated, finely chop them together with the Kombu and finely shred the Shiitake stems. Marinate the beef with soy sauce and sake.
Finely chop the leek, ginger, and garlic, while slicing the spring onions into large pieces.
Heat up the sesame oil in a deep pot and stir fry the leek, ginger, garlic, and the Shiitake stems until fragrant, then add the beef.
Add the Shiitake and Kombu with the rehydrating liquid and simmer until the beef becomes tender.
Add the ● seasoning to taste, then add the rice and simmer for a short while.
Finally, add the spring onions and beaten egg, then sprinkle sesame seeds on top and serve.


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