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-A
-
1 tsp
Salt-A
-
as necessary
Cayenne pepper powder-A
-
1 Tbsp
Sesame oil
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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)
-
Steps
1
Rehydrate both the dried Shiitake and Kombu.
2
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.
3
Finely chop the leek, ginger, and garlic, while slicing the spring onions into large pieces.
4
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.
5
Add the Shiitake and Kombu with the rehydrating liquid and simmer until the beef becomes tender.
6
Add the A seasoning to taste, then add the rice and simmer for a short while.
7
Finally, add the spring onions and beaten egg, then sprinkle sesame seeds on top and serve.
